Bagara Baingan (Eggplant/ Aubergine)curry

Method

1. Slit brinjals lengthwise, deep fry & keep aside.
2. Grind together onions, garlic and coconut to a smooth paste.
3. Add tamarind pulp and Ferns’ Hot Curry Paste to the masala.
4. Roast and powder sesame(til) seeds.
5. In the same oil, add green chillies, ground masala and fry on a slow flame until oil leaves the masala.
6. Add sesame (til) seed powder and simmer for 5 minutes.
7. Add jaggery and salt and temper with mustard seeds, hing and curry leaves.
8. Add fried brinjals, sauté and serve.