Bagara Baingan

Ingredients	For 4	For 100
Brinjals	450gms	11kg
Red chillies	5gms	115gms
Coconut	115gms	2.70kg
Coriander seeds	15gms	340gms
Garlic	5gms	115gms
Gingelly seeds	5gms	115gms
Onions	225gms	5kg
Tamarind	115gms	2kg
Jaggery	5gms	55gms
Mustard seeds	a pinch	30gms
Turmeric	a pinch	30gms
Curry leaves	a spring	1 bunch
Gingelly oil	30ml	500ml
Salt	to taste	100gms
Green chillies	5gms	115gms
Fat	30gms	500gms

Wash brinjals, breaking the stem, cut them lengthwise in quarters. Heat the oil and fry brinjals till the skin gets a brownish colour. Remove and keep aside. In the same oil fry the coriander seeds, chillies and onions. Grind fried spices with coconut and garlic. Roast gingelly seeds separately and powder. Soak tamarind and extract pulp. Add to ground spices. To the remaining oil add chopped green chillies and turmeric and the tamarind mixture. Fry masala well. Add brinjals and gingelly powder. Cover and cook till gravy thickens. Add jaggery and salt. When gravy is quite thick remove from fire. In another pan heat the fat. Add mustard seeds and curry leaves. When mustard seeds crackle pour over the curry. Mix well and serve.