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 (dhania ) seeds
• 1/2 tsp – Fenugreek seeds
• 1/2 tsp – Mustard Seeds
• 1/2 tsp – Turmeric powder
• salt to taste
• 2 tbsp – Tamarind pulp
• 3 tbsp – oil

Method:

1. Heat 1 tbsp of oil in a pan. One by one separately, fry and keep aside the coriander seeds, 2 red chillies, fenugreek seeds (save 8-10 seeds for tempering), grated coconut and medium-sized onion.
2. Grind these fried ingredients into a paste, adding the oil left in the pan too.
3. Heat 1 tbsp of oil in the same pan and add the turmeric powder and brinjals.
4. Stir and saute for 5 minutes until the brinjals are crunchy.
5. Take the pan off heat and pile in tomatoes, slit green chillies, curry leaves, the coriander-coconut-onion paste, tamarind and salt.
6. Sprinkle 1/2 cup of water over the contents of the pan and put it back to heat.
7. Cover and cook until the gravy thickens. Stir once in between. Take the pan off the heat.
8. Heat the remaining oil in another smaller pan.
9. Add the mustard seeds, 8-10 fenugreek seeds and the remaining red chillies. Allow the seeds to splutter.
10. Add the sliced large onion and stir-fry for 2-3 minutes.
11. Add to the curry, cover and allow the tempering to permeate.
12. Remove the lid and stir gently.
13. Serve hot with rice, chapathi or puri.

Recipe courtesy of Saroj Kering