Ingredients:

• 1/2 kg – Brinjal
• 3/4 tsp – Cumin seeds
• 4 tbsp – Coconut powder
• 1/4 tsp – Jeera
• 3 tbsp – Groundnut powder
• 5 tbsp – Til powder
• 1 tbsp – Jeera powder
• 2 tbsp – Coriander powder
• 1/4 tsp – Turmeric powder
• 2 to 3 – Green chillies
• 5-6 sticks – Coriander leaves
• 1.5 tbsp – Ginger Garlic paste
• Tamarind – Soak 5-6 pieces in 1 cup water for 20 mins.
• Take the Tamarind pulp and water
• 4 to 5 – Oil

Method:

1. Grind the coconut, groundnut, til, jeera and coriander into a paste.
2. Mix red chilli powder, turmeric powder, ginger garlic paste and salt to this.
3. Keep aside.
4. Wash the brinjal and cut it into 4 half pieces.
5. Soak them in water with a little salt.
6. Keep cooker on medium flame.
7. Pour oil. When the oil heats, add cumin seeds.
8. Then add the brinjal and mix in the ground paste.
9. Add a little water.
10. Stir it for 5 mins or till it leaves oil from the sides.
11. Then close the lid and pressure cook for 1 or 2 whistles.
12. Serve with Biryani or plain rice.

Recipe courtesy of Fahim Younus