BAGHARA BAINGAN MUGHLAI

Prep Time : 20 mins
Cooking Time : 20 mins
Serve : 2

INGREDIENTS
Eggplant / baingan      -  500 gms
Chopped onion           -   1
Ginger garlic paste      -  2 tsp
Coriander powder        -  1 tsp
Turmeric powder         -   1 tsp
Turmeric powder         -  1/2 tsp
Roasted peanuts           -  1 tsp
Roasted sesame seeds / til  - 1 tsp
Cumin seeds                    -  1/4 tsp
Salt                                 - to taste
Jaggery / gur                  -  20 gms
Imli / tamarind water      -2 tbsp
Clarified butter / ghee     -  4 tbsp
Chopped coriander leaves  -  1 tbsp

METHOD
Wash and clean the eggplant / baingan stalk trimmed and partially slit into quarters.
In a blender add roasted peanuts and sesame seeds / til to make a paste.
Heat clarified butter / ghee in a pan.
Add eggplant / baingan and shallow fry for 8 - 10 mins in a low flame.
Again heat clarified butter / ghee in a pan.
Add cumin seeds to crackle.
Add sliced onion and fry till dark brown.
Add ginger garlic paste and all the spices one by one and saute for 1 to 2  mins.
Add two cup of water and salt for gravy and boil it.
Add imli / tamarind water and jaggery / gur and cook for two mins.
Add roasted peanuts and sesame seeds paste and mix well.
Add fried baingan and cook for one mins and turn off the the flame.
Garnish with coriander leaves and serve.