Step 1

Heat a frying pan or skillet or tawa and roast the following ingredients on low to medium-low heat - peanuts, white sesame seeds, poppy seeds, coriander seeds, cumin seeds, cinnamon, cloves, tej patta, black peppercorns, caraway seeds and black cardamom.

Step 2

When the spices become a light brown and are fragrant, add desiccated coconut.

Step 3

Mix and continue to roast the spices with the coconut. A lovely aroma of the roasted spices and coconut will fill your kitchen.

Step 4

Roast till the coconut gets light golden.

Step 5

Transfer to a plate and let the mixture cool.

Step 6

Once the spices + seeds + coconut mixture cools, add it to a high-speed blender or grinder. Also add chopped onions, ginger, garlic, green chilies, coriander leaves and tamarind .

Step 7

Grind to a fine and smooth paste with ½ to ⅔ cups of water.

Step 8

Rinse the brinjals first a few times in water. Quarter them and soak them in salted water for 15 to 20 minutes.

Step 9

Drain water after 15 to 20 minutes. In a pan heat 2 tablespoons oil and add the chopped eggplants and 1 teaspoon salt. Sauté over low heat for 8 to 10 minutes.

Step 10

The brinjals should become fork tender. Set them aside.

Step 11

In another pan or in the same pan heat the remaining 2 tablespoons of oil. Add cumin seeds and let them splutter.At this step you can opt to add ½ teaspoon nigella seeds (kalonji) and 10 to 12 fenugreek seeds.

Step 12

Add the ground masala paste. Also add turmeric powder, red chilli powder and curry leaves.

Step 13

Mix thoroughly and sauté the masala.

Step 14

Saute the paste stirring often for about 9 to 10 minutes or till the oil starts to release from the sides.

Step 15

Next add 1.5 cups water. Mix thoroughly to get an even consistency. Add salt as required and the cooked sautéed eggplants.

Step 16

Simmer for 6 to 7 minutes or till the curry thickens and you see oil floating on top.

Step 17

Check the taste of the curry and add more salt if needed. Add coriander leaves and mix well.

Step 18

Serve Bagara Baingan hot with roti, phulka, paratha, poori or rice or biryani. This brinjal curry pairs very well as a side dish with Biryani.