Ingredients:

• Brinjals (slit into four with stems attached) – 500g
• Green chillies – 5
• Mustard Seed – 1/2 tsp
• Cumin seeds – 1/2 tsp
• Curry leaves – few
• Black pepper Corns – 1/4 tsp
• Oil – 4 to 5 tsp
• Fried and grounded to a paste:
• Onion, chopped – 1
• Cumin powder – 1 tsp
• Coriander powder – 1/2 tsp
• chilli powder – 1.5 tsp
• Sesame seeds – 1/4 tsp
• Groundnuts – 1/4 tsp
• Fresh Coconut – 1 tsp
• Tomato – 1
• Tamarind water

Method:

1. Heat oil in a heavy bottom vessel. When the oil is hot, add mustard seed, cumin seed, curry leaves, green chillies and black pepper corns to it.
2. Add brinjals and keep stirring till the colour changes.
3. Then pour in the ground ingredients and stir well. Add salt to it.
4. Add a little more water in the blender and pour that also in the pan.
5. Keep stirring and cover the vessel till the brinjals cook. Cook till the gravy gets thick and a little oil starts surfacing on top.

Recipe courtesy of Sify Bawarchi