Baingan Curry

Ingredients

• 8 medium brinjals (baingan)
• 4 tablespoons oil
• 2 tablespoons white sesame seeds
• 3 dried red chillies
• ¾ cup grated dried coconut
• Salt to taste
• ½ teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 2 medium onions, chopped
• 1 tablespoon ginger-garlic paste
• 2 teaspoons red chilli powder
• 1½ teaspoons coriander powder
• ½ teaspoon turmeric powder
• ½ teaspoon garam masala powder
• 2 tablespoons chopped fresh coriander leaves
• Fresh coriander sprig for garnish
• Steamed rice for serving

Method

1. Heat 1 tablespoon oil in a shallow non-stick pan, add white sesame seeds, dried red chillies and dried coconut, mix and sauté on medium heat till coconut turns golden brown. Take the pan off the heat and allow to cool.
2. Remove the stems of the brinjals and cut slit into 4 without cutting through.
3. Transfer the sauteed mixture into a blender jar, add ½ cup water and grind to a fine paste.
4. Heat 2 tablespoons oil in a kadai, add the brinjals and salt and sauté for 1 minute. Cover and cook for 6-8 minute on medium heat. Transfer onto a plate. 
5. Heat remaining oil in the same kadai, add mustard seeds and once they start to splutter, add cumin seeds and onions, mix and sauté till onions turn translucent.
6. Add ginger-garlic paste, mix and sauté for 1 minute. Add red chilli powder, coriander powder, turmeric powder and garam masala powder and mix well.
7. Add ¼ cup water and salt and mix well. Cover and cook on medium heat for 2-3 minutes or till oil separates.
8. Add the ground paste and cook for 3-4 minutes. Rinse the blender jar with 1 cup water and add into the kadai and mix well.
9. Cover and cook for 2-3 minutes. Add brinjals, mix, cover and cook for 4-5 minutes more.
10. Add coriander leaves and mix well.
11. Transfer into a serving bowl, garnish with coriander sprig and serve hot with steamed rice.