Bhagara Baigan

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Published under: BrinjalCurries and Gravies

Round Brinjals – 1/2 kg, tender
Onion – 1 large, chopped
Green Chillies – 3, slit
Tamarind – 1 lemon sized ball
Powdered Jaggery – 1 tblsp
Curry Leaves – 2 sprigs
Coriander Leaves – 1 tblsp, chopped
Turmeric Powder – 1/2 tsp
Oil – 6 tblsp
Salt to taste

Fry in 2 tsp Oil and Grind
Coriander Seeds – 1 tblsp
Cumin Seeds – 1 tsp
Red Chillies – 2 to 3
Sesame Seeds – 1 tblsp
Cloves – 3
Cinnamon – 1 inch stick
Coconut Gratings – 3 tblsp
Garlic – 4 cloves
Ginger – 1 inch piece
Coriander Leaves – 1 tblsp

1. Wash, slit brinjals without breaking them, into 4 or 8 slits.
2. Boil tamarind in water, take out extract, set aside.
3. Add salt to the ground masala, stuff brinjals carefully with this masala, keeping aside any left over masala paste.
4. Heat half the oil, add stuffed brinjals and carefully fry them on low heat, occasionally turning them over.
5. When brinjals are done, remove them carefully from the kadai. While cooking brinjals, cover the pan.
6. Heat rest of the oil, add curry leaves, slit chillies and chopped onion, fry till onions is browned.
7. Add the left over masala along with turmeric powder, fry till oil surfaces.
8. Add tamarind extract and jaggery and cook on low heat for a few minutes. Add some salt if required.
9. Add fried brinjal, simmer for 2 to 3 minutes. Ensure the brinjals do not break.
10. Transfer onto a serving bowl, garnish with chopped coriander leaves.
11. Serve hot.

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