Ingredients:
• Brinjals (slit into four with stems attached) – 500g
• Green chillies – 5
• Mustard Seed – 1/2 tsp
• Cumin seeds – 1/2 tsp
• Curry leaves – few
• Black pepper Corns – 1/4 tsp
• Oil – 4 to 5 tsp
• Fried and grounded to a paste:
• Onion, chopped – 1
• Cumin powder – 1 tsp
• Coriander powder – 1/2 tsp
• chilli powder – 1.5 tsp
• Sesame seeds – 1/4 tsp
• Groundnuts – 1/4 tsp
• Fresh Coconut – 1 tsp
• Tomato – 1
• Tamarind water
Method:
- Heat oil in a heavy bottom vessel. When the oil is hot, add mustard seed, cumin seed, curry leaves, green chillies and black pepper corns to it.
- Add brinjals and keep stirring till the colour changes.
- Then pour in the ground ingredients and stir well. Add salt to it.
- Add a little more water in the blender and pour that also in the pan.
- Keep stirring and cover the vessel till the brinjals cook. Cook till the gravy gets thick and a little oil starts surfacing on top.
Recipe courtesy of Sify Bawarchi