Baghare Baigan - Spiced Eggplant - S. India

Ingredients	Quantity
Onions	2 medium
Coriander seeds	¾ tsp
Sesame seeds	1 ½ tsp
Dry coconut	2 tsp
Fenugreek seeds	1 ¼ tsp
Eggplant – wash and dry	4 long
Oil	¾ cup
Mustard seeds	½ tsp
Curry leaves	8
Ginger root – crushed	1
Garlic – crushed	3 cloves
Ground turmeric	½ tsp
Chilli powder	1 tsp
Salt	1 tsp
Tamarind juice	½ cup
Coriander leaves – chopped	1 tbsp
Mint leaves – chopped	1 tsp

Place onions directly on open flame or under a very hot broiler, with skins still on , to roast them. Turn them often. As soon as skins have turn black, remove form fire and peel. Grind onions with coriander, 1 teaspoon cumin, sesame seeds, coconut and 3/4 teaspoon fenugreek; put aside. Make tow cuts in eggplant crosswise from top to about 3/4 of the way down toward the stalk.without cutting through. Heat oil in large skillet and fry eggplant until browned and tender.

Drain and set aside. In same oil add remaining cumin, fenugreek, mustard and curry leaves and as soon as mustard sputters add ginger, garlic, turmeric, chili and salt; stir- fry 30 seconds. Add ground paste and continue to stir-fry for 3-4 minutes until oil floats to top. Add tamarind juice, sir, and after minute add fried eggplant and gently sir to coat eggplant with spices. Cover and cook on medium heat for about 10-15 minutes. Garnish with coriander and mint. Serve with Hyderabadi Biriyani.