Ingredients:

• 8 – baby Brinjals
• 1 – medium Onion
• 2 – Dried red chillies
• 2 tbsp – Tamarind extract
• 1/2 tsp – Ginger paste
• 4 tbsp – crushed Peanut powder
• 2 tbsp – desiccated Coconut
• 2 tbsp – sesame seeds
• 1 tbsp – Dhania powder
• 1 tsp – Cumin seeds
• 1 tsp – Red Chilli powder
• 1/2 tsp – Turmeric powder
• 1/4 cup – water
• Salt to taste
• 4 tbsp – oil plus oil for frying aubergines

Method:

1. Wash the brinjals well and make 2 perpendicular cuts through its base up to 3/4 its length, making a criss-cross while leaving the head (green stem) intact.
2. Now heat oil in a wok for frying. When ready, drop 2-3 aubergines at a time and deep fry till they turn purplish-grey and the skin becomes crispy.
3. Remove and drain on kitchen towel.
4. In the meantime, roast the peanuts and sesame seeds.
5. Add grated coconut and pan-fry on low-flame till it turns light gold.
6. Grind in a spice blender and keep aside.
7. In the same wok, take 2 tbsp oil and add the chopped onions. Saute for 3-4 mins till it turns pink.
8. Add the cumin seeds, coriander powder,red chillies and roast for another 2 mins.
9. Now blend all of the roasted ingredients along with the turmeric powder.
10. Add the ginger and tamarind paste, along with 1/4 cup water and blend to form a smooth and thick paste.
11. Take a non-stick pan, add 1 tbsp oil, add the roasted spice blend and sufficient water to make a gravy.
12. Add salt and lemon juice according to taste.
13. Cover and simmer on low-flame for 5-8 minutes.
14. Now add the fried brinjals to this gravy.
15. Stir gently to incorporate brinjals into the gravy.
16. Cover and cook for another 10 mins.
17. Garnish with finely chopped coriander

Recipe courtesy of Mansi Desai