Bhagara Baigan / Aubergine

Bhagara Baingan  is an Andhra dish to be accurate its hydrebadi side dish  usually accompaniment with biryani. Unlike North indian subjis it has tamarind juice added to baingan or aubergine

Ingredients:
1/2 kg baingan
3 tbsp of oil
1 tsp cumin seeds
1 tbsp chopped onion
1 tsp of ginger- garlic paste
1 tbsp.  chopped tomato
1/2 tsp of garam masala
salt to taste
lemon sized tamarind, extract the juice
1 tbsp of chopped coriander leaves


Roast and grind:
1 tsp of cumin
1 1/2  tsp of coriander seeds
2 tsp of sesame seeds
2 tbsp of desiccated coconut
1 bay leaves
1 inch cinnamon stick
1 tbsp of peanuts
METHOD:

• First dry roast the cumin, coriander seeds, cinnamon sticks.
• Then tip in sesame seeds, roast till brown and last tip in  peanut , then desiccated coconut.Then grind this to a coarse powder.
• Meanwhile slit  the aubergine  into four and fry it in oil till it is half cooked.

• Now heat the pan with 3 tbsp of  oil add cumin after it splatters tip in  the chopped onion ,cook till translucent and then add ginger- garlic paste.
• Now add chopped tomatoes cook till soft. Add grinded paste  cook for a minute, then pour the tamarind juice.
• Add the aubergine , cook for 20 minutes, occasionally stirring till aubergine is soft.
• Sprinkle garam masala powder and stir in well and cook for a minute and switch it off.
• Serve with chopped corriander leaves.
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