Bagara Baingan

Got this recipe verbally from a friend, then modified it a bit by checking a couple of similar recipes on the internet. The dish looked more reddish than the picture does, and I actually wiped the dish clean with the last piece of roti.

Dry roast 2 tbsp white sesame seeds and 2 tbsp peanuts, and keep aside. When cool, grind with 2 tbsp grated coconut (and a bit of water) till you get a smooth paste.
Slit the long, slender brinjals (350 gms) lengthwise (making sure not to cut till the stem), and fry till they are soft, but don’t lose their shape. Keep aside.
Fry 1 onion, chopped fine and 2 tsp ginger garlic paste till the onion turns brownish. Add ground mixture and fry for a minute. Add turmeric powder, chilli powder, jeera, coriander powder and salt. Mix well and fry for another minute.
Extract the juice from 1 lemon sized ball of tamarind, add to the masala and mix well. Add the brinjals and cook closed for about 10 minutes.
Garnish with freshttps://www.blogger.com/blogger.g?blogID=3787758499767582637#editor/target=post;postID=6492327248501405989;onPublishedMenu=allposts;onClosedMenu=allposts;postNum=11;src=linkh dhania patta before serving.