Bhagaray Baigan

• 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

1. Wash and slit the eggplants into quarters without removing the stem.
2. Deep-fry in medium-hot oil until brown in color.
3. 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.
4. Slit green chilies and cut into one inch long pieces.
5. Boil tamarind in 1 cup of water for 5 minutes and strain to get pulp.

sesame seeds, peanuts, coconut, cumin, coriander, cardamom, onion, red chilies, tamarind, green chilies, curry, fenugreek seeds, seeds, garlic, turmeric, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=10470 (may not work)