• 8 small eggplants
• 1 onion, sliced
• 4 green chilies, slit lengthwise
• ¼ tsp turmeric powder
• 2-3 tbsp oil

Grind to a paste:

• 1 cup onion, chopped
• 1 inch ginger
• 1 clove garlic
• 2 tbsp peanuts roasted
• 2 tsp sesame seeds
• ¼ cup grated fresh coconut
• 1 tsp coriander powder

• ½ tsp. garam masala

• ½ tsp cumin powder
• 1 tsp red chili powder
• ¼ tsp tamarind paste dissolved in ½ cup of water
• salt & pepper to taste

• To begin making the Hyderabadi Bagara Baingan, wash eggplants, slit the eggplants into quarters without removing the stem.
• Heat 2 tbsp. or more oil in a pan and shallow roast the eggplants until tender, cooked & browned. Keep aside.
• Roast sesame seeds and the coconut,
• Make a smooth paste of sesame & coconut, peanuts and the rest of the ingredients with very little water. Keep aside.
• Make a paste of onion, garlic, ginger and green chillies. Keep aside.
• Heat 2 tablespoons of oil in a pan; add mustard seeds and allow it to crackle; then stir in the onion paste and saute until well roasted and begins to change color.
• Add the peanut and sesame paste
• Add the sauteed eggplants. Stir and simmer covered for 5 to 10 minutes until the gravy thickens.