Ingredients:

• 1 lb- small round Brinjal
• 2 tbsps -desiccated Coconut
• 1 large spoon -channa dal
• 1 large spoon -Dhania or Coriander seed
• Few Methi seeds
• 1 tsp -sesame seeds
• A few Curry leaves
• 1/2 tsp- Turmeric powder
• 3- dry Red Chillies
• 3 flakes – Garlic
• 1 tbsp- Tamarind paste dissolved in water
• Mustard Seeds for seasoning
• salt

Method:

1. Remove only the stalks of the brinjal and make slits on all 4 sides keeping the bottom intact. Immediately immerse into cold water.
2. Dry roast channa dal, chillies, coriander, sesame seeds and methi till you get the aroma. Turn off the fire and add coconut, garlic and salt. Powder the roasted spices coarsely.
3. Pat the brinjal dry with a kitchen towel and fill in the powder.
4. In a wok heat oil and add mustard seeds.
5. When it splutters gradually add the brinjal. If there is any masala powder left just sprinkle it on top of the vegetable.
6. Add curry leaves and cover it with a lid. Cook this on low flame for 5 minutes.
7. Uncover and gently toss the brinjals with a ladle. Make sure that you do not break the brinjal.
8. Add the tamarind water and turmeric and let this cook for another 5 min or till the vegetables are tender.
9. Let the water evaporate and once the oil floats on top it is done. Serve it hot with rice.

Recipe courtesy of Roopali