Ingredients:
- Small Brinjal (Eggplant) – 6-7
- Tamarind paste– 1/2 tspn
- Coriander leaves
- Garlic - 4
- onion - 1/2 medium
- Tomato - 1
- Mustard,Urad dhal, Cumin seeds, asafoteida(hing), Curry leaves for seasoning
- Salt – To taste
- Oil
- Dry chilli – 3-4 count
- Whole pepper – 1/2 tspn
- Fenugreek seeds – 1/4 tspn
- Cumin seeds – 1/2 tspn
- Dhania(Coriander seeds) – 1 spoon
- Kasa kasa(Poppy seeds) - 1 tspn
- Coconut – 3 piece
- Chopped onions – 1/2 medium
- Roast all the ingredients given under grinding with little oil.
- Blend them into a fine paste when it gets cooled.
- Chop the onion,garlic & tomato & slit the eggplants according to instruction given in introduction.
- Heat 1-2 tbspn of oil preferably sesame oil in a pan & add the seasonings.
- Saute the onion,garlic & tomato along with some salt till tomato gets mushy.
- Add turmeric powder & the ground paste & keep it stirring till the oil separates.
- Now add the eggplants, saute it till the eggplant turns colour a little bit.
- Finally add tamarind paste & some jaggery along with some water.
- Let it boil till eggplants are cooked & the gravy thickens.
- It tastes better when the oil floats on the top.
- If not, add a tspn of oil at the end. Serve it with rice & poriyal.
Enjoy Cooking !!!!!
