Bagara baingan

Deepthi's authentic andhra recipe(sorry we ate it up before we could photograph it!)

Serves 4

8 small eggplant slit partially
Onions, 1 1/2, sliced
Green chillies, 4-5 slit lengthwise
Ginger-garlic paste, 2-3 tsp
Whole roasted peanuts, handful
Curry leaves, 10
Cilantro, handful chopped
Cinnamon, whole, 2" stick
Cloves, 2
Bay leaf, 1
Methi seeds, 1 tsp
Jeera, 1 tsp
Dhania Pwdr, 1 tsp
Haldi, 1 tsp
Chilli Pwdr, 1 tsp
Tamarind paste, 1 tsp
Salt, oil to taste

Put slit brinjals on a baking sheet and broil for 10 mins till skin is charred.

Heat oil in Wok. Add jeera, cinnamon, bay leaf, cloves, and methi seeds. When spluttering, add add onions, chillies, and brown. Add Ginger-garlic paste and cook till raw smell disappears. Add peanuts, salt. Roast for a bit and take off flame. Grind to a paste in the blender. Add back to the wok, and add tamarind and water (1cup). Put in remainder of powders. Let simmer. add the brinjals that have been broiled along with curry leaves. Let cook for 5 mins. Take off gas and garnish with dhania leaves. Enjoy with white rice!