Bagara Baingan

Ingredients

• •Brinjal
• •Peanuts
• •Sesame Seeds
• •Coconut
• •Tamarind
• •Onion
• •Spices

Steps

1. 1Select small, tender brinjals and slit each one into quarters from the bottom while keeping the stem intact, so they stay whole during cooking.
2. 2Dry roast peanuts, sesame seeds, and grated coconut separately until lightly golden and fragrant, then grind them together into a coarse, thick paste along with a little water.
3. 3Fry sliced onions in oil until deeply golden, then blend them into the roasted paste to add sweetness and body.
4. 4Heat oil in a pan and shallow-fry the slit brinjals briefly until their skins blister slightly, then set them aside.
5. 5In the same pan, cook the ground peanut and coconut paste with a splash of tamarind extract and warming spices until the oil begins to separate from the mixture.
6. 6Return the fried brinjals to the pan, gently folding them into the thick gravy so the stuffing works its way into the slits.
7. 7Simmer everything together on low heat, adding water as needed, until the brinjals are fully tender and infused with the rich sauce.
8. 8Serve bagara baingan hot with steamed rice or biryani, letting the nutty, tangy gravy soak into each bite.