Bagara Baingan

Story 

I LOVE Brinjals.If there is ever a competition to find out who is a best lover of Brinjal.....then dears....I think I would stand out as a very stiff Candidate. I think I fell in love with this glossy vegetable when I was 10.My mom used to cook those aromatic 'Vankaya vepudu' (Brinjal fry),'Vankaya bajji'(Brinjal roasted on fire) mmmmmmm......my mouth is watering now :-)
I make this 'Bagara Baingan' (Baingan is Brinjal/eggplant in Hindi) frequently...Not only does this complement well with various fried rices but also goes great with Steamed Rice and Rotis.

The taste.....now how can I describe dears....U have to eat it ,savour it,enjoy it,forget the world,come back into this world again and just ask for more :-))) Well, part of what I am saying might be biased because of my dedicated love to this king of vegetables.....but honestly....Its sure to tempt your palate and so I strongly recommend this dish if you are really looking for a rich,succulent accompaniment to ur Rice/Rotis. 

All You Need :

• 6 medium sized fresh Brinjals/Eggplant/Vankay
  
• 2 Big Onions
  
• 1 Tomato
  
• 2 cups beated Curds with Cream (as fresh as possible)
  
• 1/2 cup Khus Khus (Poppy seeds/Gasa Gasaalu)
  
• 1/2 cup Kaju (Cashewnuts)
  
• 1/3 cup Coriander seeds (Dhaniyalu)
  
• 1/2 tbsp Cardamom powder ( Elachi)
  
• 3 Cloves (Lavangam)
  
• 1 tbsp grounded Cinnamon (Chekka)
  
• 3-4 Green Chillies
  
• 1/2 Cup grated Coconut
  
• Cilantro
  
• Methi leaves /Kasoori Methi
  
• 2 tsp Haldi (turmeric)
  
• 2 tsp Red Chilli powder

Recipe Notes :

• First make a paste and keep aside. How to make the paste..?
  
• In a grinder first grind poppy seeds.These take sometime to grind to a fine powder
  
• Then add Coriander seeds and then grind both together
  
• Then add Kaju,Cardamom powder,Cinnamon and then grind
  
• Remove the contents from the jar and keep aside
  
• Now in the same grinder,grind1 big onion+green chilies+tomato+coconut+water+salt to make a fine paste.Mix it with the above dry powders and keep the entire paste aside
  
• In a heavy-bottomed Pan,add oil and then add a tsp of Cardamom powder,and then add Cilantro and Methi leaves/Kasoori methi and then the remaining onion cut in thin vertical slices
  
• After the onions get that translucent color,add haldi,red chilli powder and then Brinjals (slit each brinjal into four sections lengthwise without cutting off the crown )
  
• Add a little salt and close the lid
  
• After the Brinjals get 90% cooked,add the above paste and allow the Brinjals to get completely cooked
  
• At the end,add curds and cook for a minute and switch off the stove
  
• Aromatic Bagara Baingan is ready :-)))

Actual Reviews from people who tasted it:
Lip-smacking,tempting to the taste buds, great appearance,great with Biryani,excellent with hot steaming rice,Nice dish to please guests when they come home and so on.....