Ingredients:
• 10 – small Brinjals
• 2 cups – Onions finely chopped
• 1/2 cup – Coconut grated
• 1 tsp – Garlic grated
• 1 tsp – Ginger grated
• 1 stalk – Curry leaves
• 1 tbsp – Coriander leaves finely chopped
• 1/2 tsp – Turmeric powder
• 2 tbsp – Tamarind pulp
• 6 – whole Red Chillies dry
• 1 tsp – Coriander seeds
• 1/2 tsp – Cumin seeds
• 1/4 tsp – Mustard Seeds
• Salt to taste
• 3 tbsp – oil
Method:
- Remove stems of brinjals.
- Make 2 cross incisions at base of each brinjal.
- Soak in salted water for 10 mins.
- Meanwhile, toast grated coconut for 1 minute.
- Add chillies, coriander, cumin and toast for another minute.
- Dry grind to a coarse powder.
- Heat oil in earthen cooking pot or heavy pan.
- Add mustard seeds, allow to splutter.
- Add ginger, garlic, curry leaves.
- Stir.
- Add onions, turmeric and saute till onions are tender.
- Add ground powder and saute till mixed well.
- Add 2 cups water, salt, brinjals, and mix.
- Bring to a boil, cover and simmer for 15 mins, stirring occasionally.
- Add tamarind pulp.
- Cook till brinjals are tender and oil separates.
- Garnish with coriander.
- Serve hot with lime rice/ jeera rice/ plain rice and papad.
Recipe courtesy of Saroj Kering