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:

1. Remove stems of brinjals.
2. Make 2 cross incisions at base of each brinjal.
3. Soak in salted water for 10 mins.
4. Meanwhile, toast grated coconut for 1 minute.
5. Add chillies, coriander, cumin and toast for another minute.
6. Dry grind to a coarse powder.
7. Heat oil in earthen cooking pot or heavy pan.
8. Add mustard seeds, allow to splutter.
9. Add ginger, garlic, curry leaves.
10. Stir.
11. Add onions, turmeric and saute till onions are tender.
12. Add ground powder and saute till mixed well.
13. Add 2 cups water, salt, brinjals, and mix.
14. Bring to a boil, cover and simmer for 15 mins, stirring occasionally.
15. Add tamarind pulp.
16. Cook till brinjals are tender and oil separates.
17. Garnish with coriander.
18. Serve hot with lime rice/ jeera rice/ plain rice and papad.

Recipe courtesy of Saroj Kering