Hyderabadi Baigan (Egg Plant)

Ingredients:


10 small, round baigan.
1 inch piece of ginger, scraped and sliced.
4 piece of garlic peeled and sliced.
2 t-spoon of peanut, shelled and inner papery skin is also removed.
1 medium onion peeled and thinly sliced.
1 tbsp white/brown sesame Seeds,
1 tbsp dried grated coconut.
½ tsp of turmeric Powder.
½ tsp of coriander Powder.
½ tsp of cumin Powder.
½ tsp of garam masala.
1-1/2 t-spoon of tamarind pulp.
1 tspoon of red chili powder.
1-1/2 t-spoon salt.
4 string of coriander leaves, chopped
3-table spoon of canola oil.



Cooking Instructions:

1. Roast the peanut in a dry hot skillet, when little brown spot appears on peanut add sesame seed and roast for 2 more minutes. Turn off the heat and add the grated coconut in the same hot skillet with peanut and sesame seed. Heat from skillet will also roast the coconut and it will change its color to light brown. Empty in a plate. Now add ½ t-spoon oil and add sliced onion, ginger and garlic; fry till soften and cooked.
2. Dry ground the peanut, sesame, and coconut mixture, now add the onion mixture and some water in the same grinder with grounded peanut mixture and ground until it become a very smooth paste. Add more water as needed when grinding.
3. Slit the baigan without cutting the vegetable completely. Start cutting it from the bottom once and turn and slit again so it stay together from other end, but from the bottom it has a split for masala to get in to it.
4. Heat 1 t-spoon oil in a skillet, add baigan and ½ t-spoon salt, mix it together and cook till baigan is little soft, it will change in color also. Take it out in a plate.
5. In the same skillet add remaining oil, all the dry spices. Cook for a minute in hot oil then add all the ground spices and salt. Cook it until fragrant; now add tamarind pulp and baigan. Use precaution, so baigan does not brake; fry every thing together for 3-4 minutes. Add ¾ cup of water. Cover and cook for 10 minutes.
6. Check for doneness and seasoning. If needed adjust the seasoning. Add chopped coriander leaves, mix and serve with chapattis.