Bagara Baingan with Jowar ki Roti

Instructions

1. 1

   Dry Roast & Make Masala Paste

   • In a dry pan over low heat, separately roast the peanuts until lightly browned and aromatic, then the sesame seeds until they pop, and finally the dry coconut until golden. This takes about 5-7 minutes in total.
   • Allow all roasted ingredients to cool completely to room temperature.
   • Transfer the cooled ingredients to a blender and grind into a fine powder.
   • Add 1/4 cup of water to the powder and blend again to form a smooth, thick paste. Set aside.
2. 2

   Prepare & Fry Eggplants

   • Wash the baby eggplants and pat them dry. Make a '+' shaped slit from the bottom, going about three-quarters of the way up, keeping the stem intact.
   • Heat 4 tablespoons of oil in a wide, heavy-bottomed pan (kadai) over medium heat.
   • Carefully place the eggplants in the hot oil and shallow fry them, turning occasionally, for 8-10 minutes until the skin is wrinkled and they are about 80% cooked.
   • Remove the fried eggplants with a slotted spoon and set them aside. There should be about 2 tablespoons of oil remaining in the pan.
3. 3

   Prepare Tempering & Sauté Aromatics

   • In the same pan with the remaining oil, add the mustard seeds and cumin seeds. Allow them to splutter, which should take about 30 seconds.
   • Add the curry leaves and sauté for another 30 seconds until they turn crisp and aromatic.
   • Add the finely chopped onion and sauté for 6-8 minutes, stirring occasionally, until it turns soft and golden brown.
   • Stir in the ginger-garlic paste and cook for 1 minute until its raw aroma disappears.
4. 4

   Cook the Gravy

   • Reduce the heat to low. Add the turmeric powder, red chili powder, and coriander powder. Stir for 30 seconds until fragrant.
   • Add the prepared ground masala paste. Cook on low heat, stirring frequently, for 7-8 minutes. This step is crucial; cook until the paste darkens in color and you see oil separating from the sides.
   • Stir in the tamarind paste and jaggery powder, mixing them well into the masala.
   • Gradually pour in 1.5 cups of warm water while stirring continuously to create a smooth, lump-free gravy. Add the salt and mix well.
   • Bring the gravy to a gentle simmer over medium-low heat.
5. 5

   Simmer & Finish

   • Gently place the fried eggplants into the simmering gravy, ensuring they are well-coated.
   • Cover the pan and let it cook on low heat for 10-12 minutes, or until the eggplants are fully tender and the gravy has thickened.
   • Turn off the heat. Sprinkle the garam masala over the curry and garnish with freshly chopped coriander leaves.
   • Let the curry rest for at least 10 minutes before serving to allow the flavors to meld together.