Ingredients:

• 2 – brinjals, sliced
• 1 cup – grated Coconut
• 1 – large onion, sliced thickly
• 1 – medium-sized onion, thinly slivered
• 2 – tomatoes, diced
• 4 – Green chillies
• 1 stalk – Curry leaves
• 4 – dry Red Chillies
• 1/2 tbsp – Coriander seeds
• 1/2 tsp – Fenugreek seeds
• 1/2 tsp – Mustard Seeds
• 1/2 tsp – Turmeric powder
• 2 tbsp – Tamarind pulp
• 3 tbsp – oil
• Salt to taste

Method:

1. Heat 1 tbsp oil in a pan
2. Roast, coriander seeds, 2 red chillies, fenugreek seeds, coconut and a medium onion
3. Grind all to a paste, adding the oil leftover in pan
4. Heat 1 tbsp oil in same pan and add turmeric powder and brinjals.
5. Stir and saute for 5 minutes till crunchy.
6. Take off heat.
7. In the pan, add in tomatoes, slit chillies, curry leaves, ground paste, tamarind and salt.
8. Sprinkle 1/2 a cup water in the pan and heat on flame
9. Cook covered till gravy thickens. Stir in between
10. Remove from heat
11. Heat remaining oil in another pan
12. Splutter mustard seeds, 8-10 fenugreek seeds and remaining red chillies
13. Add sliced onion and stir fry for 2-3 minutes
14. Add to curry, cover and simmer to allow the tempering to permeate
15. Serve hot with rice, chapatis or puris

Recipe courtesy of Saroj Kering