Masala Baingan ( Spicy Aubergines)

Aubergine is such a versatile vegetable that there are so many different ways to cook it. The amazing thing is that every variety tastes equally good.  Roast it, BBQ it, shallow fry it or deep fry it, you don't have to worry about the end result, it is bound to be good.
           In India, quite a lot of people being strictly vegetarian, I think, aubergine is a vegetable that gives them a taste of non-veg food. That's why aubergine is called as 'Ghaas foos khanewalonki murgi'.
               There are different ways of making spicy aubergine sabji. Hyderabadi Baghare Baingan are made using poppy seeds and seasame seeds. In Maharashtra, it is made using roasted peanut powder, in Northern parts of India, it is made in onion-tomato based gravy.Aubergine blends so well with any spice that any method you choose, the curry will turn out quite good.
              The recipe that I am giving today, is a slight diversion from the traditional method and a fusion of 2-3 different types. I am the one who is always behind some easy-peasy ways of cooking, so I have twisted the original recipe a bit to reduce the cooking time. so first thing is,like the traditional Masala Baingan, we are not stuffing the spices in the aubergines and the other is, we are cooking the aubergines in a pressure cooker.That way, it gets ready in a jiffy and tastes amazing!! Give it a go!!

Ingredients and Recipe-
Baby Aubergines 8-10
Onion 1
Tomato 1
Garlic cloves 2-3
Roasted peanut powder 2-3 tbsp
Tamarind pulp 2 tbsp
Jaggery 1 tsp
salt, Red chilly powder,Dhaniya and Jeera powder, Garam masala 1tsp each
oil 2 tbsp
For tempering- Mustard and cumin seeds, Turmeric,Asafoetida
Coriander leaves for garnishing

1)First, wash the baby aubergines and give 2 criss-cross slits at the top as shown in the picture.
Keep in mind that we are not removing the stems from the aubergines.
2)Finely chop onion, tomato and garlic.
3)Heat oil in a small pressure cooker and make a tempering using mustard and cumin seeds, asafoetida and turmeric.
4) Now add finely chopped garlic and sauté till it becomes golden brown.
5)Brown the onion next and after that, add tomatoes and let it cook for 2-3 minutes.
6)Now add all the spices, roasted peanut powder,tamarind pulp,jaggery and salt.
7)Now add the aubergines and 1 cup of water, put the lid on and take only 1 whistle and turn the heat off.
8) Once it's cooled down, take out in a serving bowl and garnish with chopped coriander leaves.

           Masala Baingan are ready to serve!! They go well with Chapati, Naan or Rice.
Make sure to take only one whistle of the pressure cooker on high heat. Otherwise, aubergines get cooked too mushy.