Bagara Baingan

Wash the Small eggplants thoroughly. Make two deep cross slits from the bottom towards the stem, keeping the stem intact. Soak them in salted water to prevent discoloration.

In a dry pan, lightly roast Peanuts, Sesame seeds, Coriander seeds, Cumin seeds, Fenugreek seeds, and Dry red chilies separately until fragrant. Allow them to cool completely.

Grind the roasted Peanuts, Sesame seeds, Coriander seeds, Cumin seeds, Fenugreek seeds, Dry red chilies, and Desiccated coconut into a fine paste using a small amount of water if necessary. Set aside.