Hyderabadi Bagare Baingan

This is from this week's Thursday magazine. It was submitted by Humera Majeed.

• Ready In: 1 hr 30 mins
• Serves: 4-5

Ingredients

• 5  medium  brinjal
• 1  cup  dried coconut, grated
• 1  cup sesame seeds
• 1  cup peanuts
• 1⁄2 cup cumin seed
• 1⁄2 cup  fresh  coriander seed
• 3  medium onions
• 2  teaspoons red chili powder
• 1  teaspoon turmeric powder
• 1  tablespoon  ginger-garlic paste
• 2  cups tamarind paste
•  salt

• For seasoning

• 1  teaspoon cumin seed
• 1⁄2 teaspoon fenugreek seeds
• 5  dried red chilies
• 1  teaspoon mustard seeds
• 5 -10  curry leaves
• 1⁄2 cup  oil

Directions

1. Roast the coconut, sesame seeds, peanuts, cumin seeds, coriander seeds and chopped onions separately for at least 5 minutes.
2. Grind them separately and collect in a bowl.
3. Add 1 cup of tamarind paste, ginger-garlic paste, chilli powder, turmeric powder and salt to taste.
4. Mix well.
5. Slice the brinjals and stuff the above paste in them.
6. Heat 1/2 cup of oil in a pan.
7. Add cumin seeds, dried red chili, fenugreek seeds, mustard seeds and curry leaves for 2-3 minutes.
8. Add the stuffed brinjals and the remaining paste to the oil.
9. Stir till the brinjal is half fried.
10. Add the remaining 1 cup of tamarind paste.
11. Simmer for 15-20 minutes on low flame.
12. Garnish with fresh coriander leaves.
13. Serve hot with rotis.