HYDERABADI BAGARE BAINGAN

Ingredients:
Brinjal (medium size) - 8 nos.
Fenugreek seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Mustard seeds - 1/4 tsp
Curry leaves - 10 leaves
Green chillies - 4 nos.
Tamarind paste - 3 tbsp.
Coriander leaves - 2 tbsp.
Oil - 5 tbsp
Water - 2 cups

For the Masala:
Groundnuts - 2 tbsp
Coconut sliced-1 small cup
fenugreek seeds: 1/4 tsp
Cumin seeds - 1/4 tsp
Sesame seeds - 1tsp
Onions sliced - 2 small cups
Salt - as per taste
Red chilli powder - 1 tbsp
Turmeric powder - 1/4 tsp
Ginger Garlic paste - 1tbsp

METHOD:
Slit brinjals lengthwise but leave the stem on. Keep them aside in a dish filled with salted water or the brinjals will discolour. Dry roast all the ingredients of the masala separately, except for salt, chilli powder, turmeric  powder, ginger garlic paste. Grind them thoroughly in a blender, with the rest of the masala ingredients making a smooth masala paste.
In a deep bottomed dish, tamper the oil with cumin seeds, fenugreek seeds, mustard seeds, curry leaves and slit green chillies. Add the slit brinjals and fry them till you see a slight difference in the colour of the skin of the brinjals. Now pour in the masala paste into the dish and saute till the masala blends into the oil. Now add the tamarind paste and water. Cover and cook for 10 mins. on medium flame till the gravy thickens. Garnish with coriander leaves and serve hot with rice.