Ingredients:
• 500 g – small, tender Brinjals
• 1 cup – grated Coconut
• 1/2 cup – coriander leaves, chopped
• 4 tbsp – sesame seeds
• 4-6 – green chillies, chopped
• 3 tsp – coriander powder
• 1/2 tsp – Turmeric powder
• 1 tsp – Garam Masala powder
• 2 tbsp – Jaggery powder
• salt to taste
• 3 tbsp – oil
Method:
- Slit the brinjals into four, along 3/4 their length, keeping them joined at the stem side.
- Roast the sesame seeds and crush.
- Grind the coconut with coriander leaves and green chillies. Mix in all the powders.
- Heat oil and fry the brinjals until wilted and half cooked.
- Add the prepared paste and fry until fragrant.
- Add salt and 1.5 cups of water.
- Cover and keep on simmer until the brinjals are cooked and the gravy is thick.
- Add jaggery and simmer for 2 more minutes.
- Serve with roti or chapathi.