Ingredients:
6 Small round Brinjals/Egg Plants.
Oil
Salt to taste
6 Curry leaves.
1 Onion cut into small.
1 Spoon of Ginger Garlic Paste
1 Cup of Peanuts.
½ of a Small Cup of Sesame Seeds.
1 Cup of Grated Coconut.
1 Spoon of Turmeric Powder
1 Spoon of Cumin Powder
1 Spoon of Coriander Powder
1 Spoon of Chili Powder
½ Cup tamarind water (Steps below to prepare if you don’t have readymade ones at home)

Ground Spices –
7 Cloves.
2 Spoon of Cumin seeds
2 Bay leaves
3 Cardamom.
1 Cinnamon stick.
1 Spoon of Fenugreek Seeds
2 Spoon of Mustard seeds.
Some Mace
4 Cardamoms

RECIPE:
Tamarind Water –
1. Take a small piece of tamarind and dip into a bowl of water.
2. Microwave the bowl for 5 minutes.
3. Now use your hands to crush and dissolve the tamarind into the water.
4. Throw away the seeds, your tamarind water is ready.

Egg Plant -
1. Make 4 deep cuts in the egg plant so that the Bagara masala can go inside when its cooked. Refer to the video for more details on how to cut the egg plants/brinjals.
2. Pour good amount of oil in a wok and deep fry the Brinjals until it looks cooked in medium heat.
3. Take them out and keep them aside.

Peanut-Sesame paste -
1. Take a flat Pan and heat it, add 1 cup peanuts and roast them in light oil , roast them for 4 minutes.
2. Now add the sesame seeds on the same pan and roast for 3 more mins.
3. Take them out when they start getting brownish.
4. Add this mix into a blender jar, add 1 cup of grated coconut into the same jar.
5. Blend them together to form a coarse mix. Do ensure that the mix remains a little grainy, you can add a little water if needed. This step is important as you do not want the blend to be like a thick paste.

Bagara Baingan –

1. Heat oil in a Pan, add the ground spices and cook for a minute.
2. Add the curry leaves and the onion and saute for like 5 mins until the Onions starts turning brown.
3. Add the ginger garlic paste and saute for 5 more mins.
4. Now add Turmeric, Cumin, Coriander and chili powder and saute for 2 more minutes.
5. Now add ½ cup of water and cook for 5 more minutes.
6. Add the salt and let it cook for 2-3 minutes.
7. Add the Peanut-Sesame paste in the pan and mix them well, keep stirring for 2-3 minutes for the paste to mix well with the masala.
8. Now add the tamarind water into the pan.
9. Add the Egg Plants into the Pan now and cook for 12 minutes, keep the lid closed.
10. Garnish with Cilantro leaves and serve hot.

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