BAGARA BAINGAN (Hyderabadi's special dish)

Small and young Brinjals (Muva vankayalu)	10 to 12
Groundnuts	1/2cup (dry roast)
Sesame	1/4cup (dry roast)
Dry coconut powder	3tbsp
Coriander seeds	1/2tbsp
Cumin seeds	1/4tbsp
Whole Garam masala	2-cardamom, 4-cloves 2-bay leaves 1-inch pieces
Cumin seeds	1/2tsp
Mustard's	1/4tsp
Oil	1/4cup
Onions large in size	1 (finely chopped)
Green chillies	4-6
Chilly powder	1 or 2tsp
Tamarind	medium lemon size (juice)
Jaggery	1tsp to tbsp
Ginger Garlic paste	2tsp

• Dry roast groundnuts, sesame and coconut powder. Then grind into smooth paste.
• Dry roast cumin seeds and coriander seeds. Cool and make into fine powder.

• Wash brinjals and drain them well. Cut brinjals like plus sign and put them in salt water.
• Shallow fry these brinjals in oil, till they cooked nice and tender ((squeeze water from brinjals before dropping them in oil).
• Heat oil in a sauce pan. Fry cumin, mustard’s and whole gram masala.
• Add onions and green chillies. Fry till onions are translucent. Then add turmeric and ginger garlic paste.
• When ginger garlic paste leaves its raw smell add and mix chilly powder, coriander and cumin seeds powder and salt to taste.
• Add ground paste and fry well. When oil separates add tamarind juice and add jaggery according to your taste. And pour water to required consistency.

• Add fried brinjals and cook for another 5-8mins and off the flame.

• Serve with Vegetable Biryani (or) Bagara Rice (or) Roti (or) Rice