Bhagaray Baigan - cooking recipe

Ingredients

1 large eggplant - 500 grams
2 Tbsp. sesame seeds (til)
3 Tbsp. peanuts
2 tsp. fresh grated coconut
1 tsp. cumin (zeera) powder
1 tsp. coriander (dhunya) powder
1/2 tsp. cardamom (elaichi) powder
1 cup chopped onion - 1 cup
3-4 dry red chilies, whole
30 grams tamarind (imly)
3 whole green chilies
10 curry leaves
1/2 tsp. fenugreek seeds (methi)
1 tsp. mustard (rye) seeds
1/2 tsp. each garlic and ginger paste
1 tsp. turmeric (haldi)
Salt to taste
Oil for frying

Preparation

Wash and slit the eggplants into quarters without removing the stem.
Deep-fry in medium-hot oil until brown in color.
Drain on paper towels. Lightly roast the peanuts and sesame seeds. Grind peanuts, sesame seeds and red chilies to a smooth paste in a small coffee grinder.
Slit green chilies and cut into one inch long pieces.
Boil tamarind in 1 cup of water for 5 minutes and strain to get pulp.