Haydrabathe Baingan

Ingredients :

• Medium size brinjal/eggplant - 4 to 5
• Onion - 2
• Garlic - 2 flakes
• Ginger - 1 / 2 inch piece
• fresh grated coconut - 2 tabl . sp
• Tamarind paste - 1 / 2 sp
• Peanuts (roasted) - 10
• white seasame seeds - 1 / 2 sp
• Cumin seeds 1 sp
• Oil - 1 / 4 cup
• Salt - as per taste
• Dhaniya jeera  powder - 1 sp
• Red chili powder - 1 sp
• Green chili - 1
• Mustard seeds - 1 sp
• curry leaves - little
• Methi seeds - 1/2 sp

For grinding (gravy):
Take onion, ginger, garlic, grated coconut, tamarind paste & grind all together into a mixture & keep aside.


For dry masala powde:
Fry peanuts, seasame seeds & cumin seeds in kadai (without oil) & make dry powder in mixture & keep aside.

Method:
First cut the brinjal in the bottom (just slit into 4 don't cut into pieces) & put it in the water. Then keep one kadai on the gas, pour 3 sps of oil, when the oil becomes hot add the grind wet masala to that & fry in a low flame till the masala becomes dry & thick. Add salt, turmeric, red chili powder, dhaniya powder & dry masala powder & fry for 5 mins (the gas should be in lower flame) At the same time keep another kadai on the gas  & pour 6 to 7 sps of oil. When the oil becomes hot add mustard seeds, methi seeds &  the brinjal , slit green chili, & curry leaves.When the brinjal is half cooked ,add the wet grind masala to that along with needed water.Close the kadai with a lid & fry for15 mins in lower flame. When the sabji becomes ready  remove from the gas. Garnish with finely cut coriander leaves. Serve hot with parathas, puri, etc.