Spicy Baingan Sukha (Dry Eggplant)
250 gms small baingan (eggplant),
1 large onion, finely chopped,
1 tsp jeera,
1/2 tsp turmeric powder,
1 tsp red chilli powder,
2 tsp coriander powder,
1/2 tsp jeera powder(cumin powder),
3/4 tsp garam masala,
Salt to taste,
Oil for frying.
Grind to paste –
2 tbsp desicated coconut(fresh or dry),
2 tbsp roasted peanuts,
1 small green chilli, deseeded,
1/2 cup chopped coriander leaves + 2 tbsp to garnish.
Wash the baingan, cut off the stems and cut each baingan into 4 pieces vertically or more; as per your choice. In a grinder, mix all the ingredients for the paste and grind to fine paste adding very little water.In a large bowl, put this paste, add all the powdered masalas. Also add salt and 1 tbsp oil. Mix properly and add the cut baingan pieces to this paste. Coat all the pieces in this paste well and marinate for around 30 minutes or more.
Heat 3 tbsp oil(little more than we usually use) in a kadhai(wok) add jeera(cumin seeds), let it splutter and then add chopped onion. Saute till it turns light brown and then add the marinated baingan. Mix well and cover with lid. Do not add water. Cook until done.
Garnish with chopped coriander leaves and serve with ‘bhakri'(Maharashtrian traditional roti) or chapatis and mirchi thecha (green chilli chutney).