Ingredients:

• Brinjals (medium sized) – 1 kg
• Groundnut – 100 g
• Onion – 1
• Green chillies – 4
• Garlic – 4 ponds
• Coconut (dry) – 1
• Tamarind – Lemon size ball
• Jeera – 1 tsp
• Methi – 1/4 tbsp
• Coriander powder – 2 tbsp
• Tomatoes – 2
• Curry leaves – 1 bunch
• Coriander leaves – 1 bunch
• Mustard Seeds – 1/2 tsp
• Chilli powder – 1 tsp
• Turmeric powder – 1/4 tsp
• Salt to taste

Method:

1. We should soak tamarind in water and make juice from it.
2. We should fry jeera, methi seeds and grind well.
3. Fry groundnut seeds on pan. After it cools, peel the skin of them and keep aside.
4. Make small pieces of coconut.
5. For stuffing: Take ground nut seeds, coconut pieces, jeera, methi powder, tamarind paste, coriander powder, salt, turmeric, garlic, 1 onion (cut into pieces) and chilli powder.
6. Grind all this with adding sufficient water. It will become a thick paste.
7. Take brinjals. Wash them and cut into the middle like plus mark.
8. We should stuff this paste into the brinjal.
9. We should keep some paste aside.
10. Cut onions, green chillies and tomatoes.
11. Heat the oil in the cooking vessel.
12. Fry onions, green chillies, mustard seeds, curry leaves , add remaining paste and chopped tomatoes.
13. Add stuffed brinjals to this form and fry for some time.
14. Then add some water, salt, chopped coriander leaves.
15. Cook in high flame for 5 minutes and on low flame for 5 minutes.
16. Now your Bagara Baingan is ready to serve.

Recipe courtesy of Shaik Rehmath