Discover India in St. Louis Change City
Bagara Baingan
Deepali Patnaik
Curry,Hyderabadi,South Indian,Veggie
2 Tsp peanuts
1 1/2 Tsp seseme seeds
6 small brinjals
1 1/2 cups onions
1 cup tomatoes
one pinch jaggery
3 Tsp Tamarind juice
1/4 tsp haldi
salt and chilli powder to taste
1 1/2 cups water
Oil for cooking
1. Cut the brinjals in four quarters without slitting completely.
2. Deep fry the brinjals  on low-med heat in oil till they are
soft and cooked.
3. Roast the peanuts and seseme seeds separately and grind the
them to a fine powder
4. Fry onions in oil till golden brown and once cooled, grind to
5. Take a flat frying pan, heat some oil in it. Once oil is hot,
add the onion paste and the seseme and peanut powder - saute for
sometime till oil leaves the mix
6. Add tomatoes, salt, haldi and chilli powder and cook on
low-medium and add some water to this mis.
7. Once tomatoes are cooked and the gravy is consistent, add the
8. Cover the pan and let it simmer on low-med heat for 7-10 minutes.
9. Adjust taste based on liking.

Garnish with cilantro
Serve with steamed rice.