Bagharay Baingan

Roast 1 whole onion with its peel, then take the peel off and grind it.

Add a little water to make a thick paste.

Roast poppy seeds, white sesame seeds, cumin seeds, coconut, coriander seeds and peanuts in a frying pan.

Grind them to a paste and add to the onion paste.

Slit eggplants from center and fill each with a pinch of salt and the onion paste.

Keep the remaining masala aside.

Put the ingredients for tempering in heated oil and fry till they turn golden.

Now add onion paste, ginger/garlic paste, turmeric powder and red chilli powder into the pot and fry them together.

Arrange eggplants on top of the fried ingredients. Add salt, a cup of water and cover with a lid.

When the eggplants have absorbed the masala, add tamarind pulp, remaining ground masala, green chillies, curry leaves, onion seeds and a cup of water.

Cook on low flame for 5 minutes.

When the oil starts to appear on top, turn off the flame.

Delicious Bagharay Baingan are ready.