BAGARA BAINGAN ( Eggplant Masala Curry)

INGREDIENTS TO GRIND TO PASTE

ROASTED GROUNDNUTS- 1 TBSP

ROASTED WHITE SESAME SEEDS- 6 TSP

DRY COCONUT- 1 1/2 TBSP

CASHEW NUTS- 5 NOS

GINGER PIECE- 1 INCH

GARLIC CLOVE-5 NOS

OTHER INGREDIENTS

BRINJAL- 400 GRAMS

ONION- 2 NOS
                                                                                     
TOMATO- 2 NOS

CHILI POWDER- 2 TSP

CORIANDER- 3 TSP

CUMIN POWDER- 1/2 TSP

GARAM MASALA POWDER- 1 TSP

SALT ACCORDING TO TASTE

OIL FOR COOKING

CUMIN SEEDS FOR SEASONING

CILANTRO FOR GARNISHING










PREPARATION

In a pan add 2 tbs oil and saute length wise slit brinjal and keep it aside.In another pan heat 2 tbsp oil and add cumin seeds when it starts to splutter add sliced onion,when it turns translucent add tomatoes when it turns mushy add the ground paste ,salt ,add all the spice powders and saute well at last add garam masala powder and cook for a minute . don't cook too long after adding gram masala as it will induce bitter taste to gravy.Add sauteed brinjal to the gravy and mix well and garnish with cilantro.This curry can be served with plain rice,chapatis and naan.