Bagara Baingan is a popular dish from South of India, namely, Hyderabad. Bagara Baingan is a mildly rich dish with the gravy having distinct flavor of nuts. The brinjals or eggplant is first stir fried in little oil and then mixed with the gravy just before time to serve.
Wash and pat dry the brinjals and potatoes. Make four slits in them without cutting through and through. Mix red chili powder, garlic powder, and salt. Rub this mixture well in to the slits.
Heat a fry pan and fry the brinjals and potatoes till they are cooked (tender). Remove them to a plate covered with paper towels to drain excess oil.
To make the gravy---
Dry roast sesame seeds, coconut powder, and almond powder till lightly browned. Stir constantly to prevent charring. Cool it thoroughly.
Grind this mixture along with yogurt and little water to a smooth puree. Keep aside.
Combine ginger-garlic paste, red chili powder, turmeric powder, coriander powder, green chili paste and salt in a small bowl.
Add little water and dissolve all the powders to make thick paste.
Heat oil in nonstick kadhai/pan. Add mustard seeds. Once they pop, add cumin seeds, hing, curry leaves, and green chilies.