Bagara Baingan (stuffed eggplant curry)

I can't even imagine posting this recipie for my first post. Actually i used to

hate eggplant as a kid but later on i developed soft corner for guttivankaya koora alias stuffed egg plant.I always make this espicially when i need to make vegi special ( it's always hard for me to make special vegetable dishes).

Ingredients:

• Indian eggplant -- 10 (medium sized)



• onions --- 2 medium



• tomatoes -- 2 medium sized(boiled and pureed)



• green chillies -- 4



• oil ---as needed



• ginger garlic paste -- 2 table spoons



• turmeric--1/2 teaspoon



• chilli powder--1to 2 tea spoons(according to your spice level)
  

for the masala paste:

• groundnuts -- 4 table spoons (roasted)



• coriander seeds--3 tablespoons



• cumin seeds -- 2 tablespoons



• fenugreek seeds--2 tea spoons



• sesame seeds -- 1 table spoon



• kaskas/poppy seeds -- 1 table spoon



• coconut -- 2 table spoons(grated)

This is how i make it

1. Slit the egg plant/baingan length wise into 4 sections without cutting off the green part



2. first roast the groundnuts/pea nuts and let them cool



3. Roast coriander seeds,fenugreek seeds ,cumin seeds,sesame seeds,kas kas one after other to avoid burning



4. Now add grated coconut to the roasted seeds and grind them adding little water.you can first powder the groundnuts separately and then grind all of them to make a fine paste.



5. In a heavy bottomed pan add oil and shallow fry the egg plants.keep turning them so that they are cooked evenly on all sides.



6. Remove the eggplants and keep aside.



7. Add green chillies ,onions to the oil (at this point you may add li'l bit more oil if you need)



8. Once the onions become translucent add ginger garlic paste,tomato paste and cook for few minutes.



9. Add red chili powder to it and add 2 teaspoons garam masala powder.



10. Now add the grinded masala paste and let it cook.Add a cup of water to it and carefully place the roasted eggplants in the pan.



11. Cook the whole thing on medium flame for few minutes checking occasionally.



12. Once it is done garnish with coriander and serve
    

Goes well with veg pulav or rotis