Bharva Baingun

Ingredients:

Little brinjals           -  250 gms
Onions                   -  2 nos
Garlic                     -  3 - 4 pearls
Ground nuts            -  1 table spoon
Grated coconut       -  1 table spoon
Sesame seeds(til)    -  1 table spoon
Fresh coriander      -  1 table spoon
Coriander seeds     -  1 table spoon
Cinnamon stick      -  1 inch broken into small pieces
Jeera                      -  1 tea spoon
Pepper                   -  1/2 tea spoon
Red chillies             -  4 - 5 nos
Jaggery                   -  1 tea spoon(grated)
Tamarind                -  1 small lemon sized
Cooking oil             -  4 table spoons
Salt to taste


1.  Soak tamarind in warm water for 1/2 hr and take thick juice from it and keep it aside.
2.  Heat 1/2 table oil spoon in a kadai and add groundnuts, sesame seeds, coriander seeds, jeera, pepper, Cinnamon sticks and red chillies.
3.  As soon as the spices gets fried add the finely chopped onions, garlic and grated coconut.
4.  Stir and cook till the onions are golden brown and remove from stove.
5.  After it cools add the finely chopped corianders and jaggery and grind it to a thick paste adding as little water as possible and add salt.
6.  Wash and slit the brinjals and slit them into 4 keeping the stem intact.
7.  Now gently spread the brinjals and fill the masala into the brinjals.
8.  Heat a thick bottomed kadai and add oil into the kadai and place the brinjals in the kadai.
9.  Turn occasionally the brinjals and allow it to cook for 5 - 8 mins.
10.Once the brinjals are half cooked add the tamarind juice to it and let it boil for another 10 mins.
11.Once the brinjals are cooked remove from stove.
12.Bharva baingun ready.  Serve hot with rice and ghee.