Ingredients:

• 400 gm – small round Brinjals
• 5 tbsp – oil
• 2 tbsp – Ginger Garlic paste
• 1/4 tsp – Turmeric powder
• 3/4 tsp – chilli powder
• 1/2 cup – thick Tamarind pulp
• 1 – large Onion roasted, peeled and ground
• Roast separately :
• 1/2 cup – copra
• 1 tbsp – groundnuts
• 1 tbsp – sesame seeds
• 1 tbsp – Coriander seeds
• 1/2 tsp – Cumin seeds
• 3 – Green chillies
• A bunch of Coriander leaves to be included when grinding

Method:

1. Make two slits in each brinjal from top towards the stalk end, without separating quarters. Leave the calyx and a bit of the stalk end on.
2. Soak the brinjals in salted water.
3. Heat oil, squeeze the brinjals to remove excess water, drop into hot oil, shake the pan from time to time and lift out brinjals when they change colour.
4. Reheat oil and season with cumin seeds and a sprig of curry leaves.
5. Add ginger-garlic paste and fry without burning.
6. Add ground masala, powdered spices, ground onion and fry till masala leaves the pan and oil separates.
7. Add the brinjals and fry for a few minutes, then add salt and tamarind pulp and sufficient water to cook the brinjals till tender but firm.
8. Simmer till oil floats on surface. Serve hot or cold.

Recipe courtesy of Bindhu