HYDERABAD BHAGAR BAINGAN

U need:
Small sized purple brinjals: 10
Onions: 2
Garlic pods: 2 peeled
Ginger: 2"piece
roasted peanuts: 3 tsp
white sesame seeds: 1 tsp
grated coconut: 2 tsp
green chillies: 4
red chilli powder: 1 tsp
dhaniya powder: 1 tsp
tamarind paste: 1 full tsp mixed in 1 cup water
salt to taste
curry leaves: few
oil: 5 tablsp
jaggery: 1 tsp ( optional)
mustard seeds: 1 tsp

Method:
1. Clean brinjals and pat dry with a kitchen towel.
2.  Make 4 small slits and set aside.
3. Heat 2 tabslp oil and fry the brinjals till light brown.Drain excess oil and keep in a bowl.
3. Roast the onions with skin till skin turns just black..Peel skin and grind to a smooth paste with peanuts,sesame seeds,garlic,ginger,grated coconut,chilli powder,dhaniya powder adding a little water.Add turmeric powder.
4. Heat the remaining oil in a kadai.  When hot add the mustard seeds and curry leaves. Now add the ground paste and stir well for 6 mins,sprinkling a little water from time to time till the masala is well cooked.Add the fried brinjals.
5. Continue stirring till the masala coats the brinjal well.Add salt and slit green chillies. Now add the tamarind water and mix well.Add another 1/4 cup water,cover with a lid and simmer till the gravy is semi thick and the brinjal is well cooked.
6. Add some more curry leaves and jaggery. Simmer for 2 mins.Switch off the stove,cover the baingan with a lid.
7. After 10 mins transfer the bhagar baingan into a serving bowl and serve hot with parathas  or biryani.
Note: One of the most popular dish from Hyderabad this super yummy dish tastes superb Goes well with plain rice and salad too.
Bon!!!!Appetite!!!!!!