Bagara baingan salan.

We get striped brinjals year around, some varieties of brinjals we grow at home. I like brinjals in any form, especially when mixed with a whole lot of spices. Today I made this delicious dish to be served with peas parathas.

Ingredients 

Step 1

1 tsp coriander powder 

1 tsp jeera powder 

2 tsp red chilli powder 

1/4 tsp heeng powder 

1/2 tsp turmeric powder 

Salt as required 

7 - 8 brinjals slit

2 tbsp gingly oil

Mix in all the dry powders, slit the brinjals and apply it, pour oil in a kadai place all the stuffed brinjals and roast it till the brinjals are soft and well cooked. Keep aside. 

Step 2

For salan masala

2 tbsp peanuts

1 tbsp grated coconut /few slices of copra(I used the dried ones) 

2 tsp white sesame seeds

2 red spicy chillies 

2 non spicy chillies for colour

2 cloves

1/4 tsp fennel seeds

1 tsp jeera seeds

One piece ginger chopped 

1 green chilli

1/2 tsp amchoor powder 

Put a little oil in a preheated kadai dry roast all the ingredients "for salan masala' cool them and grind into a coarse paste, add 3 tbsp of water and adjust the consistency. 

Add the ground masala, amchoor powder into the same kadai and add a cup of water, bring it to boil, now add cooked stuffed brinjals. 

Add three slit tomatoes and let it slowly cook in the gravy.  Cook until the gravy thickens and all the vegetables are well coated with the masala. 

Garnish with coriander leaves and serve with roti, rice or choice of your main course.