Bagare Baingan

Method

1. Dry roast onion, split Bengal grams, cauliflower, ginger, garlic, green chilies and sesame seeds in a non-stick pan on low heat till browned and fragrant. Set aside to cool.
2. Heat oil in another separate non-stick pan, add mustard seeds, fenugreek seeds and curry leaves and saute till seeds splutter. Add eggplants, mix and saute.
3. Add salt, onion seeds, coriander powder, garam masala powder and turmeric powder and toss.
4. Add ½ cup water, mix, cover and cook till eggplants are almost done.
5. Transfer the roasted mixture into a grinder jar and grind to a paste with ½ cup water.
6. Add this paste to the eggplant mixture and mix well.
7. Add tamarind pulp, mix and cook till eggplants are done.
8. Transfer into a serving bowl, garnish with coriander leaves and serve hot.

Additional Tips and Tricks