Bagara baingan is a popular vegetarian recipe from Hyderabadi cuisine. Ideally served with chapattis, rice, or pulao.

Ingredients:
6-8 brinjals
1 stick cinnamon
1 bay leaf
4-5 cloves
1 tbsp coriander powder
2 tsp cumin powder
1 tsp cumin seeds
2 tbsp coconut powder
2-3 green cardamom
1 tbsp ginger-garlic paste
2-3 green chilies [slit]
2 tbsp ground nuts
1 tsp mustard seeds
1 bowl oil
2-3 onions [chopped]
1 tbsp sesame seeds
1 tbsp tamarind pulp
10 gms Gur
Salt to taste
2 tsp red chili powder
1 tsp haldi

Method:
Roast ground nuts, sesame seeds and coconut powder and make paste.
Take 2 tbsp oil in a kadhai add cinnamon, bay leaf, cloves, cardamom, mustard seeds, cumin seeds. Add onion, haldi, green chilies and ginger-garlic paste.
Add salt, red chili powder and coriander powder and mix well. Add the groundnut paste and cook for 15 mins [add little water if required]. Add tamarind pulp and gur, cook till oil separates.
In the mean time slit each brinjals into 4 parts [Slit not Cut]. Deep fry them in the oil occasionally stirring them. Remove from oil and put it into the gravy immediately. Mix them properly.
Serve hot.