THE ONLY SECRET OF THIS RECIPE IS MIXING AND COOKING AT EVERY STAGE OF THE RECIPE.
Ingredients for the gravy
2-medium sized onions (finely sliced and fried)
1 cup- tamarind pulp
1 cup- coconut powder
1/2 cup- peanuts
1/2 cup- sesame seeds
1 tbsp- coriander seeds
1 tsp-cumin seeds
1/2 tsp nigella seeds (kalonji)
1/2 tsp fenugreek seeds (methi dana)
1 cup oil
1 tbsp-red chilli powder
1 tbsp-ginger garlic paste
1 tsp turmeric powder salt as per taste
Ingredients for tempering
1 tsp- mustard seeds
1/2 tsp- fenugreek seeds
1/2 tsp- nigella seeds few curry leaves
Cut eggplants longitudinally and keep in salted water. Heat a shallow pan on low medium flame. One by one dry roast all the ingredients till golden brown and make a fine paste and keep aside. Heat oil in a pan add egg plants and half fry them take out from the oil keep aside. In the same pan add all tempering ingredients and fry till light golden brown add the paste in the pan mix and cook well till it leaves oil. Add a cup of water and cook for few minutes.until the gravy is thick. At this stage add ginger garlic paste,turmeric powder, red chilli powder and salt mix well and cook check for salt add if needed mix, cover and cook until the gravy thickens and leaves oil. Add tamarind pulp mix and cook , add a cup of water cover and cook again for another few more minutes. When the gravy is reduced to half add fried egg plants cover and cook until tender add water if needed and cook. Once the egg plants are tender enough add curry leave and fried onion at this stage. Mix properly cover and cook until the gravy thickens and completely leaves the oil.Cook it on low flame for dum for few minutes.
BAGARE BAINGAN IS READY.