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Baghara baingan

Ingredients

Poppy seeds: 2 tsp

Sesame seeds: 2 tsp

Coriander seeds: 4 tsp

Coconut (desiccated): 2

tsp

Peanuts (skinned): 50

gms

Dried red chilli: 3

Onion (sliced): half

Method

Sauté the above with two tea spoon of oil for four to five minutes, allow this to cool and blend in a processor with water to form a rough granule texture.

Srinath Sambandan is the Executive Chef at The Park, Visakhapatnam. Chef Srinath started his career with the Taj Group of Hotels at Connemara Hotel, Chennai, in 1988. He moved thereafter to the cruise industry, sailing with Carnival Cruise Lines all over the Caribbean. He has played hockey on the national and university stage and has represented Andhra Pradesh at nationals for baseball besides being an avid club division cricketer. He has had over 40 glider flights and eight parachute drops.He loves travel, culture and photography.

Ingredients

Onion (chopped): 2

Tamarind: ¾ inch ball

soaked in a glass of hot

water

Turmeric, garam masala

and cumin powder: half

tsp each

Asafoetida: half tsp

Red chilli: 2

Oil: 6 tbsp

Baby brinjals (slit in quarters until the beginning of the stalk): 6

Method

Heat oil and sauté the brinjals for about six to eight minutes, remove from the pan and keep aside. In the pan with the remaining oil crackle the red chilli and curry leaves, add the asafoetida and the onion and cook for about eight minutes until the onion is golden. Add the dry powders and the ground masala paste, cook for two more minutes. Pour in the tamarind extract, the jaggery, salt and lower the flame.

Add half a glass of water and cook for ten minutes, place the partially-fried brinjals in the gravy and let in simmer for five minutes. Keep covered until serving for flavours to develop.

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