Bhagare Baingan ( Whole Eggplants in a Spice Gravy)

To grind to a paste
2 tsp white sesame seeds
2 tsp poppy seeds
2 tbsp peanuts
a handful of dry coconut pieces ( copra)
2 tsp coriander seeds
2 tsp cumin seeds

7-8 small eggplant ( Indian brinjals)
1 red onion, chopped finely
6 cloves garlic, grated
1 inch piece ginger, grated
1 tsp red chilli powder
1/2 tsp turmeric powder
2 cloves garlic, minced
few curry leaves
lime sized ball of tamarind, soaked in water and pulp extracted
2 tsp oil
salt to taste



Roast the ingredients that need to be ground to paste, in a tsp of oil and grind to a paste with a little water. ( If you are using the blenders available here and not the ones available in India, add a little water to cover 3/4 of the blade area and then add any other ingredients that you have. This way you will get a smoother grind). Add the grated garlic and ginger and the red chilli powder and turmeric powder to this and keep aside. Meanwhile, make a cross at the bottom of the eggplants and slit them till about 3/4 of the way till the stem, keeping the stem intact. Heat the oven to 350F and bake the eggplants in them till they are almost done. Don’t over cook as you still want the eggplants in one whole piece.

Now, heat the remaining oil and sauté the minced garlic and red onion. Add the ground paste to this and sauté for a a few seconds. Now add in the curry leaves and the tamarind water and the eggplants as well. Add salt to taste. Cook on low heat till the curry get thickened a little. Do not over mix the curry as you may break the eggplants. Garnish with chopped cilantro.