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Ingredients
½ kg eggplants
1 medium onion
4 green chilies
10 peanuts
1 small piece of coconut
1 tbsp poppy seeds
1 tbsp white cumin
2 tbsp white sesame seeds
2 tbsp coriander seeds

Ingredients for gravy
4 crushed onions
1 cup tamarind juice
4 green chilies
Few curry leaves
1 tsp turmeric powder
1 tsp onion seeds
1 tbsp red chili powder
1 tbsp ginger garlic paste
Salt to taste

Ingredients for baghar
6 to 7 fenugreek seeds
6 to 8 whole red chilies
Few curry leaves
1 to 1 ½ cups oil
1 tsp white cumin

Method

Wash ½ kg small eggplants and soak in cold water. Stir together 2 tbsp coriander seeds, 1 tbsp poppy seeds, 4 green chilies, 2 tbsp white sesame seeds, 1 tbsp white cumin, 10 peanuts and 1 small piece of grated coconut on a tawa and crush finely. Peel off the skin of 1 medium sized onion and crush. Mix with ground spices. Add enough water to the spices to match consistency of chutney. Wash soaked eggplants again and make a slit on each eggplant. Fill in the eggplants with a pinch of salt and prepared spices mixture. Keep the remaining spices mixture aside. In a cooking pot, heat 1 ½ cups cooking oil and sauté 1 tsp white cumin, 6 to 7 fenugreek seeds, 6 to 8 whole red chilies and few curry leaves. Then add 4 sliced onions and stir fry until they are transparent. Then add 1 tbsp red chili powder, 1 tsp turmeric powder, 1 tbsp ginger garlic paste and some water and stir briefly. Then add eggplants, salt to taste and some water and allow cooking on low flame. When eggplants are tender, add 1 cup tamarind paste, few curry leaves, remaining spices mixture, 4 green chilies and 1 tsp onion seeds and allow simmering on low flame until oil forms a separate layer. Delicious Bagharay Baingan is ready to serve.