Some other varioation of bagarey baigan without any very intense flavours
Peanuts 1 tb
Sesame seeds 1 tb
Coconut powder 1 tb
Oil 1 tb
Salt
Mustard seeds ts
Cumin seeds ts
Methi seeds 1/8 ts
Kalonji (optional) ts
Red chilly 3 n
Ginger root garlic clove paste 1 ts
Curry leaves 2 sp
Cumin powder ts
Coriander powder 1 ts
Chilly powder 1 tb
Onions 1 n
Turmeric pinch
Eco-friendly chilly 2 n
Coriander chopped b
Mint chopped b
Baingan 150 g
Yogurt 2 tb
Directions:
Heat a pan add peanuts dry roast this inside a slow flame, add sesame seeds, dry roast together with peanuts, adding coconut powder, saut it and set this in to the blender, then add water making a paste.
Heat oil inside a pan add mustar seeds, when mustard seeds splutter add cumin seeds, red chilly, methi seeds, Kalonji (optional), add sliced onions, salt, curry leaves, prepare this till onions are golden in colour, add ginger root garlic clove paste prepare this till raw falvour is finished, add turmeric, red chilly powder, cumin powder, coriander powder, eco-friendly chilly, add peanut and sesame seed paste, water, mix it just like a thin paste, prepare this inside a slow flame for half an hour, adding chopped coriander, chopped mint, add beaten yogurt, once you are looking at boil add eggplant (egg plant cut them into quarters and fry them within the oil) place the lid on and allow it to prepare for five minutes, then serve it.