Ingredients:

• For Masala Paste:
• 3 tbsp- oil
• 2 tbsp- Coriander seeds
• 25 to 30 red chilies
• 1 tbsp- Poppy Seeds
• 1 tbsp- fennel
• 5 cm ginger, chopped
• 2 big Garlic (whole), peeled and chopped
• 2 coconuts, grated
• For Gravy:
• 1 kg- small Brinjals
• 1 tsp- Turmeric powder
• 8 cm – Tamarind ball
• 1/2 cup oil
• 2 pieces- Cinnamon
• 6 Cloves
• 6 Cardamom
• 1 tbsp- fennel
• 1 tbsp- Cumin seeds
• 2 Bay Leaves
• 1 whole garlic, peeled
• 2 cups- Sambar Onion , chopped
• 2 cups- Tomato , chopped
• Coriander leaves to garnish
• salt to taste

Method:

1. Heat the oil for masala. Add all the ingredients from coriander to fennel.
2. After 30 seconds, add ginger and garlic and fry well. Transfer the fried ingredients to a plate.
3. Roast coconut in the same kadai till brown. Cool all the above ingredients and grind to a paste.
4. Slit brinjals into four, keeping them attached at one end.
5. Soak tamarind in 2 cups of water and extract the juice.
6. Mix 1/3 of masala paste with salt and turmeric powder and stuff into brinjals.
7. Heat 1/2 the oil and fry brinjals in it and reserve.
8. Heat the remaining oil in a kadai. Add all the ingredients from cinnamon to bay leaves.
9. After few seconds add garlic cloves. Fry till brown. Add onion and fry till brown.
10. Add tomato and remaining masala and fry well.
11. Add tamarind water. Let it boil for 5 minutes. Add brinjals and simmer for 25-30 minutes.
12. Serve hot garnished with coriander leaves.

Recipe courtesy of Chandra Bhat