Bagare Baingan

Ingredients

• 500 g baingan (aubergine)

• 100 g peanuts, roasted

• 100 g til (sesame), roasted

• 4 onions

• 100 ml imli (tamarind) juice

• 1/2 tsp haldi (turmeric) powder

• 1/2 tsp jeera (cumin) powder

• 1/2 tsp mirchi (chilli) powder

• 1/2 tsp salt

• 100 ml oil

For bagar (tempering)

• pinch of kalonji (onion seeds)

• few leaves kadi patta (bay leaf)

Method

Grind together the peanuts and the sesame with some water. Keep the paste aside.

Slice the baingan vertically, soak in salt water and keep aside.

In a vessel, add oil, add the baingan and fry for 5 minutes. Take it out of the pan.

Add onions and fry lightly.

Add the bagar ingredients in. Add the peanut-sesame paste and bhunao.

Add the spice powders and salt. Mix well.

Add imli juice and put the baingan back in. Keep on a slow flame for 10 minutes. When the stalks are soft, the dish is done.