Telangana Bagara Baingan Hyderabadi Brinjal Tamarind Peanut

Ingredients

• 12 small round brinjals — kept whole with stem, slit into 4 from base keeping stem intact
• For stuffing and sauce:
• 4 tbsp raw peanuts — dry-roasted and ground coarsely
• 2 tbsp sesame seeds — dry-roasted
• 2 tbsp freshly grated coconut — dry-roasted lightly
• 1 medium onion — dry-roasted and blended
• 2 tbsp tamarind paste
• 1 tsp red chilli powder
• 1/2 tsp turmeric
• 1/2 tsp coriander powder
• 2 tbsp oil
• 1 tsp mustard seeds
• 8 curry leaves
• 1/4 tsp fenugreek seeds
• Salt

Method

1. Make the masala: blend dry-roasted peanuts, sesame seeds, coconut and roasted onion paste with tamarind paste, red chilli powder, turmeric and coriander powder into a thick paste.
2. Take 1 to 1.5 tbsp of this paste. Stuff into the slit of each brinjal, pressing firmly.
3. Heat 2 tbsp oil in a wide pan. Add mustard seeds — pop.
4. Add curry leaves and fenugreek seeds.
5. Place stuffed brinjals in the pan. Cover. Cook on medium-low for 5 minutes.
6. Add remaining masala paste to the pan. Add 1/2 cup water.
7. Stir around the brinjals gently.
8. Cover and cook on medium for 12 to 15 minutes, turning brinjals once carefully, until completely tender.
9. Uncover. Cook 3 minutes to thicken the sauce. Season with salt.