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Bagara Baingan

Eggplants in a spicy seasoned sauce

6 small Eggplants
1 cup roasted Peanuts
2-3  Garlic cloves
1 " fresh Ginger
3 Cloves 
2 " Cinnamon stick
1 teaspoon unsweetened dry Coconut
4 tablespoons Sesame seeds, lightly toasted
2 Onions finely chopped
4 Green Chilies, finely chopped
2 teaspoons Lemon juice
Salt as required
3 tablespoons oil


Make this paste first. Blend the peanuts, garlic, ginger, cloves, cinnamon, dry coconut, sesame seeds and lemon juice with water & add salt as required. Keep this aside. 

Cut the stalks of the eggplant. Slit them into two halves lengthwise and keep them soaking in a bowl of water.

Heat oil in a frying pan. Add chili & onion. Sauté until the onion is golden brown.

Now add the paste & fry for a few minutes, then add 1/4th cup of water to it and then add the slit eggplants with the insides face down. Cook fore 5 to 8 minutes until done.

Serve hot with Paratha.



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