Ingredients:

• Brinjal – 8
• Ginger – 1 inch piece
• Garlic – 5 pods, medium sized
• Onion – 1, big sized (half finely chopped and half chopped into chunks for grinding)
• Tomato – 1, big
• Dhania powder – 1/2 tsp
• Red Chilli – 8
• Turmeric – 1/4 tsp
• Asafoetida – a pinch
• Jeera – 1 tsp
• Pepper Corn – 1/2 tsp
• Cinnamon – 1/2 inch piece
• Clove – 2
• Jaggery powder – 2 tsp
• Tamarind extract – 1 tsp
• Channa dal – 1 tbsp
• Fried groundnuts – 1 tbsp
• Grated Coconut – 1 tbsp
• Methi powder – 1/4 tsp
• A few Curry leaves
• Salt to taste

Method:

1. Cut each brinjal length-wise into 6 slices (the pieces should be attached to the stalk).
2. Soak the cut brinjals in salt water.
3. Fry most of the half chopped onion, tomato, ginger and garlic until the onion turns translucent. Grind and keep aside.
4. Fry the methi powder, asafoetida, turmeric, red chillies, grated coconut, groundnuts, pepper corns, dhania, jeera, cinnamon and clove with oil. Wet grind the ingredients coarsely.
5. Heat a pan with 4 tsp of oil.
6. Add the mustard seeds, channa dal, jeera, finely chopped onion and curry leaves until golden brown
7. Add the brinjal pieces, salt, jaggery and tamarind extract and fry for 4 minutes.
8. Then add all the ground masalas.
9. Cook on low flame until the brinjal becomes tender.
10. Serve with plain rice, nan or roti.

Recipe courtesy of Sify Bawarchi