Ingredients:

• Brinjal (small) – 500 g
• Coconut – 1/2
• Onion – 300 g
• Ginger – 25 g
• Garlic – 25 g
• Peanuts – 50 g
• Til seeds (gingili seeds)
• Tamarind – 25 g
• Whole Red Chilli – 25 g
• Asafoetida – a pinch
• Gingili oil – 250 ml
• Turmeric powder – 10 g
• Poppy Seeds – 25 g
• Salt to taste
• Curry leaves for garnishing – a few sprigs

Method:

1. Slice the onions.
2. Heat a little oil and roast all the ingredients, except salt, tamarind and the brinjals.
3. Slit the brinjals into four and deep-fry them.
4. Grind the roasted ingredients into a paste.
5. Heat some oil again, add the paste and fry.
6. Soak the tamarind and extract the pulp.
7. When the paste is completely fried, add the fried brinjals and tamarind pulp and cook for some more time.
8. When done, check the seasoning. Garnish with fried curry leaves and serve.

Recipe courtesy of Geeta