Hyderabadi Bagara Baingan

Bagara Baingan is a Hyderabadi cuisine that I learnt from my mother. She makes the best Bagara Baingan that I have ever eaten. Bagara Baingan is exotic with tender small eggplants. This goes well with Jeera Rice, Pulavs and even Rotis.
Prep Time	15 Minutes
Cooking Time	30-35 minutes
Serves	4 People
Ingredients	Small Eggplants Onion Tamarind Paste Ginger Garlic Paste Salt Oil	12 1 Medium 1 Tsp. 1 Tsp. To Taste 2 Tbsp.
Roast and Grind	Coriander Seeds Cinnamon Cardamom Cloves Poppy Seeds Red Chillies Desiccated Coconut Sesame seeds	1 Tbsp. 1 Inch 2 2-3 1 Tsp. 3-4 1 Tbsp. 1 Tbsp.
Method   1.   Chop onion finely. Slit eggplant into 4 pieces lengthwise to 3/4th of the length. (4 quadrants with one end still intact)   2.   Put eggplant in a bowl of water. 3.   Dry roast sesame seeds and desiccated coconut lightly and set aside. Dry roast separately the remaining ingredients for “Roast & Grind” till you get a nice aroma. Let it cool. After it cools, mix all dry roasted ingredients and grind to a smooth paste. 4.   Heat oil in a pan, add onion and ginger garlic paste and sauté for 4-5 minutes on medium heat. Add the egg plants one by one and spread them on the pan. Fry the egg plants till they are almost cooked (should not become too soft). Keep stirring them (just don’t leave them on pan to cook J). Add salt and tamarind paste and cook for 2-3 minutes.   5.   Now add the ground paste and cook till done. 6.   Bagara Baingan is ready.