Baigan Curry

I am not a Baigan person, I try to avoid using it while I cook. Recently I happened to go to an Indian Restaurant in NYC and I was forced to try Baigan there, I somehow like the taste. So last week when I was at the Indian Store I picken up Baigan there but dint have the courage to cook but then I made up my mind to give it a go.

Ingredients:

Baigan/Brinjal - 5 nos.
Onion - 1 large
Green Chillies - a few
Curry Leaves - a stalk
Red Chilli Pwd - 1 tbsp
Turmeric Pwd - 1/2 tsp
Salt to taste
Tamarind - medium gooseberry size mixed in water
Water
Cooking Oil - 7-8 tbsps
Coconut milk - 1/2 cup

To Dry Fry:

Poppy Seeds - 1 tsp
Sesame Seeds (White) - 1 tbsp
Cumin Seeds - 1 tbsp
Coriander Seeds - 1 tbsp
Peanuts - 10-15 gms

Method:

1. Dry fry all the seeds separately and skin the Peanuts after roasting.
2. Chop the Onion and fry with a tbsp of Cooking Oil and let it cool.
3. In a mixer put Coconut pieces and Water and grind it well strain the Coconut remains and save the Coconut Milk.
4. Now paste the Onions and all the roasted seeds, add the Coconut Milk to it to make a fine paste.
5. Meanwhile in the same pan add few tbsps of Oil and fry the diced Baigans till goldenbrown remove from flames.
6. In the same pan add chopped Green Chillies and Curry leaves once they splutter add the Onion paste and the remaining Coconut Milk if any and mix well.
7. Add Red Chilli Pwd, Turmeric Pwd and Salt, mix them well until they blend with the paste.
8. Once they start boiling add the Tamarind Water and the Baigans and mix well and let it cook for 5 mins.
9. Garnish with Coriander Leaves and remove from flames.

Serve with: Rice or Dosa