Bagara Baingan

Fry onion, ginger, garlic, groundnut or peanuts, coconut, chili, and sesame seeds in a little oil and grind it to a smooth paste.

Soak tamarind in a little water and extract pulp. Clean and cut the eggplant until midway through both sides. Stuff the masala paste into them.

Heat oil in a pan and fry the eggplants in it. Keep stirring or turning them to avoid eggplant getting burned. When you feel eggplants are half cooked, add tamarind pulp and let it come to boil.

Add garam masala powder, coriander powder, salt and chili powder. Let the curry simmer until eggplants are well cooked. Garnish with chopped coriander leaves.