Bagara Baingan /Baingan ka Salan/Baingan Curry

Ingredients:

Small (Oval) Brinjals – 500gms
Tamarind – 0.5 Oz
Ginger Garlic Paste – 1/2Tbsp
Mustard Seeds – 1tsp
Nigella Seeds (Kalonji) – 1/2tsp

Curry Leaves – Few
Bay Leaves – 2
Red Chilies – 1
Coriander Powder – 1Tbsp
Cumin Powder – 1tsp
Garam Masala Powder – 1/2tsp 
Red Chili Powder – 1/2tsp
Turmeric Powder – 3/4tsp
Salt – To Taste (2tsps)
Water – 1 1/4Cup
Oil – 8Tbsps
Oil – For Deep Frying Brinjals
Chopped Coriander – For Garnishing

Ingredients for paste:

Cumin Seeds – 1tsp
Coriander Seeds – 1/2Tbsp
Ground Nuts – 3Tbsps
Sesame Seeds – 2 1/4Tbsps
Poppy Seeds – 3/4Tbsps
Grated Coconut – 1 1/2Tbsps
Oil – 1/2Tbsp

Preparations:

Preparing Paste:

Heat a pan and add oil to it. When oil is hot add cumin seeds, coriander seeds, ground nuts, sesame seeds, poppy seeds and grated coconut. Fry the ingredients stirring on low flame.Fry stirring on low flame for 5 minutes and transfer to a plate. Cool the fried ingredients for a while and grind adding water to a smooth paste. Add water little by little and grind to a smooth and fine paste. 

Preparing Tamarind Pulp:

Take tamarind into a microwave safe bowl and add 25ml water to it. Place this bowl in microwave oven and cook on high power for 30 seconds or till the water starts boiling. Cool the tamarind mixture and grind adding 35ml water to a smooth pulp. Pass the pulp between fingers and remove the fiber. 

Frying Brinjals:

 1.Take a brinjal and cut the brinjal from the center three-fourths length wise. Observe that brinjal is having a cut yet intact from the other end. Drop this cut brinjals in water in the bowl. Similarly cut all the brinjals and drop them in water to prevent bitterness and change of color.

2.Heat a pan and add sufficient oil to deep fry brinjals. Take out some brinjals from water and place them on a dry cloth. Wipe the brinjals well so that when they are added to hot oil to fry,they don't splatter. 

3.Take a plate and spread paper napkin on it. 

4.Now carefully drop the brinjals in hot oil. Add that many brinjals only which the oil in the pan can take. 

5.Fry the brinjals on high flame. Keep stirring the brinjals for even frying. Fry these brinjals on high flame for three minutes. Observe that the brinjals are 70% cooked---Remaining 30% gets cooked when these fried brinjals are added to the gravy. Remove the brinjals from oil and place them on paper napkin.

6. Like this fry all brinjals and keep them aside.

Method:

1.Heat a pan and add oil to it. When oil is hot add mustard seeds and Nigella seeds and fry till they crackle. 

2.Then add curry leaves, bay leaves and red chili . Fry the seasoning well and add ginger garlic paste. Then add the ground paste and mix well. Keep stirring while frying to avoid getting burnt at the bottom. When the paste starts sticking to the pan observe that oil starts separating---fry till such time. 

3.Then add red chili powder, turmeric powder, coriander power, cumin powder, garam masala powder, salt to taste and mix well. Fry the masala for a while and add water. Mix well and bring the gravy to boil. 

4.When the gravy is boiling, add the fried brinjals and mix once. Lower the flame and cook the brinjals in gravy for ten minutes. Keep stirring in between for even cooking. 

5.Then add tamarind pulp and mix gently.  Cook the curry for two more minutes and add chopped coriander. 

6.Transfer the curry to a serving bowl and serve hot with biriyani or pulao or even with plain rice.