Baghara Baingan

Ingredients:
1/2 kg brinjal
3/4 tbsp cumin seeds
4 tbsp coconut powder
1/4 tbsp jeera
3 tbsp ground peanuts
5 tsp sesame seeds
1 tbsp jeera powder
2 tbsp dhaniya powder
1/4 tbsp turmeric powder
2-3 green chilies, slit
small bunch of coriander leaves
1 ½ tbsp ginger garlic paste
1 tbsp red chilly powder
1/2 tbsp turmeric powder
salt to taste
lemon sized tamarind soaked in 1 cup water for 20 minutes and made into a pulp
4-5 tbsp oil

Method:
Grind coconut, groundnut, sesame, jeera and dhaniya into a paste. Mix red chilly powder, turmeric powder and ginger garlic paste with mixture and add salt to your taste. Set aside. Wash the brinjals and quarter each. Soak them in salted water and set aside. In a kadai, heat the oil and add jeera. When it sputters, add the paste and cook for 5 min or when the oil starts leaving the sides. Add a little water and the brinjals. Cook till brinjal pieces turn tender. Add tamarind pulp and keep stirring gently. Leave on slow fire for another 3-4 min. Garnish with coriander.