bagharay baigan gravy

1 INGREDIENTS
Brinjal(small round ones) 1 kg
Salt as per taste
Onion 1 large
Coconut Powder 4 tbsp
Peanuts 4 tbsp
Poppy Seeds 2 tbsp
Sesame Seeds 2 tbsp
Whole Coriander 2 tbsp
Cumin Seeds 1 tbsp
Red Chilli Powder 1 tsp
Turmeric Powder 1/2 tsp
Ingredients for Gravy:
Raw Onions(ground) 2 medium
Ginger Garlic Paste 1 tbsp
Salt as per taste
Whole Red Chillies 6-8
Cumin Seeds 1/2 tsp
Mustard Seeds 1/2 tsp
Fenugreek Seeds 1/2 tsp
Nigella Seeds 1/2 tsp
Curry Leaves a few
Whole Green Chillies 2-3
Coriander Powder 1 tbsp
Red Chilli Powder 1 tbsp
Turmeric Powder 1 tsp
Tamarind Pulp 1 cup
Dalda Cooking Oil 1 cup
Garnish:
Curry Leaves a few
Green chillies 3-4
2 COOKING DIRECTIONS
On a griddle,roast peanuts with poppy seeds,sesame seeds,coriander and cumin on medium heat for 3-4 minutes.
Pierce the onion onto a fork or knife and roast it over a direct for 5-7 minutes until the peel turns black.
Peel the onion and grind it with the roasted spices,salt, red chilli powder,coconut and turmeric to make a paste.
Wash and brinjals and make a crosscut at the back for stuffing.
Put a pinch of salt in the crosscut and stuff the ground paste into each brinjal.Tightly Close by pressing with both hands and keep aside.
Method for Gravy:
In a pot,heat Dalda Cooking Oil on medium heat for 2-3 minutes and add all the whole spices.
When they pop,add ground onion and fry till slightly golden.
Add the remaining spices and stir well,sprinkling a little water form time to time.
When oil begins to separate from the spices,add the brinjal and 1/2 cup water.
Cover and cook on medium heat for 5-7 minutes.Then add tamarind and simmer on low heat for 5-7 minutes.Dish out and garnish.
Serve with boiled rice as a main dish or with daal and rice as a side dish.