Ingredients:
1/2kg Brinjals
4 Red chillies
1 cup Cocount
1 tsp Coriander seeds
3 Garlic
1/4 tsp Gingelly seeds
1/4kg Onions
100gm Tamarind
1 tsp Jaggery
a pinch Mustard seeds
a pinch Turmeric
a spring Curry leaves
30ml Gingelly oil
to taste Salt
3 Green chillies
4 tsp Ghee
Method:
1, Wash brinjals, breaking the stem, cut them lengthwise in quarters. 2, Heat the oil and fry brinjals till the skin gets a brownish colour.3, Remove and keep aside. 4, In the same oil fry the coriander seeds, chillies and onions. Grind fried spices with cocount and garlic. 5,Roast gingelly seeds separately and powder. 6, Soak tamarind and extract pulp. 7, Add to ground spices.8, To the remaining oil add chopped green chillies and turmeric and the tamarind mixture.Fry masala well. Add brinjals and gingelly powder. 10, Cover and cook till gravy thickens 12, Add jaggery and salt. 12, When gravy is quite thick remove from fire.13, In another pan heat ghee. Add mustard seeds and curry leaves. 14, When mustard seeds crackle pour over the curry. Mix well and serve
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