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1 .

In a preheated pan add peanuts, sesame seeds, poppy seeds, and roast for 1 min.

2 .

Now add desiccated coconut, dried red whole button chilies, and coriander seeds and roast for another min.

3 .

Now transfer the roasted spices into a jar, add salt, water and blend into smooth paste with a hand blender. Set aside.

4 .

Take eggplants and place deep crisscross cuts on them. Now fill them with prepared masala and set aside.

5 .

In a pot heat oil and onion. Cook for a min. now add mustard seeds, cumin seeds, dried red whole button chilies, curry leaves, ginger garlic paste and cook for another min.

6 .

Now add red chili powder, coriander powder, turmeric powder, salt and mix it well.

7 .

Add leftover prepared masala and mix it again. Add 1 cup of hot water and cook until starts to simmer.

8 .

Now add stuffed eggplants and mix them well. add tamarind pulp, 1/2 cup of hot water and cover and cook for 20-25 mins or until eggplants are fully done.

9 .

Your Bagaray Baingan are ready. Serve and enjoy.