Ingredients:

• Grated Coconut – 1 cup, firmly packed
• Tender, small Brinjals – 1/2 kg
• Dry Red Chillies – 5 to 6
• Coriander seeds – 2 tsp
• Cumin seeds – 1 tsp
• Mustard Seeds – 1/2 tsp
• Black pepper Corns – 1/2 tsp
• Oil – 2 tsp
• Turmeric powder – 1/2 tsp
• Tamarind – 2 cm ball
• Salt to taste
• For Seasoning:
• Oil (preferably Coconut oil) – 2 tbsp
• Mustard Seeds – 1 tsp
• Garlic – 1 tsp, chopped
• Onion – 1/2 cup, chopped
• Curry leaves – a few

Method:

1. Roast red chillies, coriander, cumin, mustard and pepper in 2 tsp of oil.
2. Grind the roasted ingredients with coconut, turmeric and tamarind.
3. Slit the brinjals into four, keeping them joint at the stalk.
4. Heat oil for seasoning. Add mustard.
5. When it crackles, add garlic and onion.
6. Fry till golden brown.
7. Add curry leaves and brinjal.
8. Add salt and keep covered on a low flame till brinjals are cooked. (Sprinkle some water if needed).
9. Add the ground masala and enough water to get thick gravy.
10. Simmer for 5 minutes and remove from fire.
11. Serve.