If you love baingan, you will love this dish. The paste has the goodness of peanuts, sesame seeds and coconut. I have added little sugar to balance the flavors but you can omit it. The gravy is mildly spicy, add more chillies to crank up the heat quotient. The consistency of the gravy should be thick but not dry.
Ingredients Round brinjals 300 gms Mustard oil 2 tbsp Mustard seeds 1/2 tsp Fennel seeds 1/4 tsp Fenugreek seeds 1/4 tsp Onion seeds 1/4 tsp Curry leaves 6 Red chili pd 1/2 tsp Turmeric pd 1/2 tsp Salt to taste Sugar 1 tsp Tamarind paste 1 tbsp Water 1/2 to 1 cup Paste Coriander seeds 1 tbsp Cumin seeds 1 tsp Red Chili 2 Cloves 4 Cinnamon 1"piece Peanuts 1 tbsp Sesame seeds 1 tbsp Coconut 2 tbsp grated Ginger 2 tsp Garlic 4 fat cloves Onion chopped 1/2 cup Tomatoes 2 medium .
Method
Dry roast on low heat coriander seeds, cumin seeds, red chili, cloves, cinnamon,peanuts, sesame seeds.
When Fragrant, remove from heat,transfer the contents in a plate.
In the same hot pan stir coconut, it will roast slightly from the residual heat.
Wash and slit brinjals upto the stem.
Stir fry them in 2 tsp oil.
Remove in a plate.
In the same pan add two tsp oil and saute onions, ginger and garlic.
Once onions turn soft and pink transfer to a blender.
Add the roasted spices, coconut and tomatoes.
Make a fine paste.
Heat remaining oil in a pan.
Add asaefotida and mustard seeds.
Once the seeds crackle, add fenugreek seeds, onion seeds and fennel seeds.
Add Curry leaves.
Stir, add red chili pd and turmeric powder.
Give a quick stir.
Tip in the spice paste.
Fry for a couple of minutes.
Tip in the baingans.
Pour half cup water from the side.
Mix gently.
Cover and cook till the baingans cook completely.
Stir a couple of times in between , so that the gravy doesn't stick to the pan.
Now add sugar and tamarind paste.
Check the consistency of the gravy.
If needed add more water.
Cook for couple of minutes.
Garnish with chopped coriander.
Serve hot with roti or paratha.