12 POINTS ON BAGARA BAIGAN WITH GROUNDNUTS AND SPICES

1. Wash brinjals and cut them length wise in quarters
2.  Heat gingelly oil and fry brinjals till the skin gets a brownish colour. Remove and keep aside.
3. In the same oil fry the coriander seeds, ground nuts, red chillies and onions. Grind fried spices with coconut and garlic
4.  Soak tamarind and extract pulp.
5.  Add to ground spices
6. To the remaining oil, add chopped green chillies and turmeric and the tamarind mixture. Fry masala well.
7.  Add brinjals. Cover and cook till gravy thickness.
8.  Add turmeric powder and salt.
9.  When gravy is quite thick remove from fire.
10. Then in another pan, heat fat, add mustard seeds and curry leaves
11.  When mustard seeds crackle, pour over the curry. Mix well and serve.