bagharay baigan gravy

1 INGREDIENTS

* Brinjal(small round ones) 1 kg
* Salt as per taste
* Onion 1 large
* Coconut Powder 4 tbsp
* Peanuts 4 tbsp
* Poppy Seeds 2 tbsp
* Sesame Seeds 2 tbsp
* Whole Coriander 2 tbsp
* Cumin Seeds 1 tbsp
* Red Chilli Powder 1 tsp
* Turmeric Powder 1/2 tsp
*
* Ingredients for Gravy:
* Raw Onions(ground) 2 medium
* Ginger Garlic Paste 1 tbsp
* Salt as per taste
* Whole Red Chillies 6-8
* Cumin Seeds 1/2 tsp
* Mustard Seeds 1/2 tsp
* Fenugreek Seeds 1/2 tsp
* Nigella Seeds 1/2 tsp
* Curry Leaves a few
* Whole Green Chillies 2-3
* Coriander Powder 1 tbsp
* Red Chilli Powder 1 tbsp
* Turmeric Powder 1 tsp
* Tamarind Pulp 1 cup
* Dalda Cooking Oil 1 cup
*
* Garnish:
* Curry Leaves a few
* Green chillies 3-4

2 COOKING DIRECTIONS

1.

On a griddle,roast peanuts with poppy seeds,sesame seeds,coriander and cumin on medium heat for 3-4 minutes.
2. Pierce the onion onto a fork or knife and roast it over a direct for 5-7 minutes until the peel turns black.
3. Peel the onion and grind it with the roasted spices,salt, red chilli powder,coconut and turmeric to make a paste.
4. Wash and brinjals and make a crosscut at the back for stuffing.
5. Put a pinch of salt in the crosscut and stuff the ground paste into each brinjal.Tightly Close by pressing with both hands and keep aside.
6.

Method for Gravy:
7. In a pot,heat Dalda Cooking Oil on medium heat for 2-3 minutes and add all the whole spices.
8. When they pop,add ground onion and fry till slightly golden.
9. Add the remaining spices and stir well,sprinkling a little water form time to time.
10. When oil begins to separate from the spices,add the brinjal and 1/2 cup water.
11. Cover and cook on medium heat for 5-7 minutes.Then add tamarind and simmer on low heat for 5-7 minutes.Dish out and garnish.
12. Serve with boiled rice as a main dish or with daal and rice as a side dish.