Baghara Baingan

Dry roast the peanuts, sesame seeds, and coconut separately in a pan until golden. Cool and grind together into a coarse paste with a little water. Set aside.

Soak the tamarind in 100 ml of warm water for 10 minutes, then squeeze and strain to extract the tamarind liquid.

Make two deep cross-cuts in each brinjal from the base, keeping the stem intact so the brinjal stays whole. Soak in salted water to prevent browning.

Heat oil in a wide pan over medium heat. Fry the brinjals, turning occasionally, for 8–10 minutes until they are lightly browned and partially cooked. Remove and set aside.

In the same oil, add mustard seeds and let them splutter. Add curry leaves and dry red chillies and fry for 30 seconds.

Add the chopped onions and cook until golden brown, about 8 minutes. Add ginger-garlic paste and cook for 2 minutes.

Add the peanut-sesame-coconut paste and stir well. Cook for 3 minutes until the paste is fragrant and the oil begins to separate.

Add turmeric, coriander powder, red chilli powder, and salt. Stir and cook for 2 minutes.

Add the tamarind liquid and 100 ml of water. Bring to a simmer, then gently place the fried brinjals into the sauce.

Cover and cook on medium-low heat for 10–12 minutes until the brinjals are completely tender and the sauce has thickened. Sprinkle garam masala and garnish with coriander leaves. Serve with rice or roti.