Masala Baigan / Eggplant cooked in spicy gravy

You  either like or hate eggplants . I happen to be one who likes eggplant. Masala baigan is one of the recipes that i look to cook. It looks and tastes special so good for cooking for company too provided your guest likes eggplant:).  Here is my take on masala baigan. I use tomato and tamarind both but you can use only tomato too but the combination of tamarind and jaggery gives this curry its signature taste.

Eggplant - 10 ( Small purple or green)

Onion Puree - 1/2 cup

Tomato Puree - 1/2 cup

Tamarind Paste - 1/2 tsp ( tamarind gives the curry a unique sweet

                                          sourness which tomato alone will not do)

Jaggery - 1/2 tsp

Groundnut - 1 tbsp

Sesame seeds  - 1 tsp

Dry Coconut  - 1 tbsp grated

Turmeric - 1/4 tsp

Chilli Pw - 2 1/2 tsp

Coriander Pw - 2 1/2 tsp

Garam Masala - 1 tsp

Oil - 1/4 cup

Salt to taste

1. Roast groundnut , semame, coconut on at a time.

2. Grind it together to a smooth powder.

3. Heat oil and add ginger garlic paste and cook for a minute.

4. Add onion puree and cook till onion turn golden.

5. Add turmeric, coriander, chili and cook for 1-2 minutes.

6. Add tomato puree and tamarind  cover and cook till oil starts to separates.

7. Add the powder from step 1 and mix well and cook for 1-2 minutes.

8. Slit each eggplant three quarter of the way into 4 halves .

9. Add it to the mixture and add jaggery and  1/2 cup of water.

10. Add garam masala and cover and cook till eggplant is done.

11. Garnish with coriander leaves and  serve.

The gravy can be used to cook other vegetables too . I like to add fried Okra , Broccoli , Cauliflower and  Potato in the gravy.

I'm sending this to event  Think Spice : Tamarind   @ seduceyourtastebuds started by  Sunita  : Think spice

Also sending this to  MLLA23 @ thewellseasonedcook