Bagara Baingan a famous dish of Hyderabad was introduced during Mugal Empire from Taskent which later became popular among Hyderbadis. It is a rich Accompaniment for Biryani ,lachha paratha ,Naan or any Indian flat breads, Flavoured rice and Hot steamed rice.
In a pan roast all the above ingredients except coconut. Roast the spices, cashew and sesame seeds on a low medium heat until cashew turns light brown in colour. Now add coconut pieces and toss for two minutes. Remove from heat and and let it cool.
Grind the roasted ingredients to fine paste with little water. Keep it aside.
In a heavy bottomed kadhai add oil on a medium heat. Add mustard seeds and fennel seeds together and let it splutter. Add finely chopped onion and saute well.
When onion turns light brown add Brinjal / Eggplant and saute well until it changes it’s colour. Now add garlic cloves and saute well.
Add Sambhar powder and Turmeric powder and mix well.
Add thick Tamarind water and salt to taste. Let it boil until raw smell disappear.
Then add spice cashew paste with half cup of water and mix well until it combines well.
When it starts to boil, add diced tomatoes and let it cook until oil separates from gravy and finally garnish with curry leaves.
Brinjal /Eggplant Gravy is ready to serve according to individuals choice. Here I served with rotis.