Take a mixture grinder and add peanuts, roasted sesame, dry coconut, roasted coriander seeds, roasted cumin seeds and blend them with little water make smooth paste.

Wash brinjals under running water. Keep steams intact and slit partially. I made 4 cuts on each brinjal. Heat the oil and shallow fry them. They can be both shallow and deep fry it's your preference.

Now tamper heeng and mustard seeds in the remaining oil. Once the mustard seeds splutters, add curry leave,onions and ginger garlic paste and fry them to until golden.

Then add ground masala along with turmeric powder. Roast the masala until it turns brown in colour and leaves fragrance.

Put red chilli powder, salt, imli paste, and sugar into the roasted masala. Pour 1-2 cup water into the pan and let it boil. Once the water starts to boil, put fried brinjal into the pan and cook it for 5-6 minutes so that the masala fills into each other.

Bagara baingan is ready, garnish with fresh coriander leaves before serving.
And serve with roti, parathe, biryani and rice😊.