Hyderabadi baghare baingan or eggplant curry

1. Wash and pat dry the brinjals. Carefully slit them into four lengthways; do not cut right through, they should be held together at the stalk. Heat oil in a frying pan.

2. Fry the brinjals for a few minutes until light brown, turn once. Remove from oil and place them on a kitchen paper.

3. Thread onions in a skewer and grill over glowing coal or place skewer under a grill. Peel the charred skin and chop. Grind together onion, garlic, ginger, peanuts, sesame seeds, half of the cumin seeds, coriander and coconut. Make a fine paste.

4. Heat remaining oil again. Put remaining cumin seeds and fenugreek seeds and curry leaves. Then add ground onion paste. Stir well. Fry for few minutes.

5. Add salt, turmeric and chilli. Cook over medium heat until oil begins to separate and colour turns brown. Stir in tamarind juice. Mix well and cook for another few minutes. Gently add fried brinjals, coat evenly with the masala mixture. Cover and reduce heat.

6. Cook another 10 minutes. Garnish with chopped coriander leaves. Serve hot.

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