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Bagun Bagar

Ingredients

6-8 small brinjals
0.5 cup oil
2 medium onions - skins intact

FoF ate paste

2 tsps. ginger paste
2 tsps. garlic paste
2 tsps. grated coconut
1/2 tsp. fenugreek seeds
1 tsp. coriander seeds
1/2 cup peanuts
1 tsp. cumin seeds
1 tsp. sesame seeds
1 tsp. poppy seeds

Method

Slit the brinjals legthwise into 4, taking care not to cut right through. They should be held together at the stalk end.Preheat the oil in a deep dish using the CRISP mode for 3 minutes. Place on the turntable while preheating the oil to broil/brown the onions. Fry the brinjals in the oil, using the CRISP mode for 3 minutes. Place the brinjals on kitchen paper to drain the excess oil and keep aside. Combine ginger, garlic paste, coconut, fenugreek seeds, coriander seeds, peanuts, cumin seeds, sesame seeds and poppy seeds in our blender and grind to a smooth paste.

On the CRISP plate, combine the oil along the turmeric, red chilli powder and ground paste, and cook in the CRISP mode for another 6 minutes. Add the salt along with the tamarind pulp into the ground paste - stir well and add the brinjals. Put a little of the masala into the brinjal segments and cook for another 3 minutes, continuing in the CRISP mode.

Cook in the MICROWAVE mode for another 2 minutes and serve immediately, garnished with a little roasted sesame or roasted grated coconut and a few sprigs of fresh coriander. Serve with hot paranthas.