Baghar Baingan

1: In a bowl, add water and 1tsp of salt. Put cuts at the bottom of the egg plants    and soak them in the water facing down. Keep aside.

2: In a frying pan, dry roast all the spices. Cinamon sticks, black cardamom, Black    pepper corns, cloves, bay leaf, coriander seeds, cumin seeds, peanuts, poppy    seeds, sesame seeds. Fry them until a nice aroma arises and the peanuts change    colour to golden.

3: Add the desicated coconut and roast On a low to medium flame for 2mins.

4: Let the dry roasted spices cool down and grind to a powder.

5: Now grind onions, green chillies and ginger and garlic paste together and keep    aside.

6: In a pan add 4tbsp of oil, pick out the egg plants out of the water and fry them    in the oil. Cover it with a lid and cook it for 7/8 mins on low to medium or    till the egg plant becomes soft.

7: in a seperate pan, add the remaining oil and add cumin seeds. Once the seeds    turn brown, add the onion, green chillie and ginger and garlic paste and cook on    medium flame till all the moistures dries.

8: Now add red chillie powder, turmeric, salt and 1/2 cup of water and mix it. Cook    it on low to medium and let all the water dry and the oil comes on to the    surface.

9: Add the grinded dry roasted spices to the paste and mix it. Add the egg plants    with its oil and mix it and then add two glaces of water. Cover and cook for 10    to 15 mins on low to medium heat till the water thickens and oil comes to the    surface.

10: Once cooked, garnish with green chillies, fresh coriander and serve hot.