 Required
ingredients
500 gms. small, round brinjals
Oil for frying
4 onions
1/2 fresh coconut grated
2 tbsp peanuts lightly roasted
2 tbsp sesame and poppy seeds lightly roasted
2 tbsp cumin powder
2 tbsp fenugreek seeds ground
Green/Red chillies chopped, for taste
1 tbsp turmeric powder
5 tomatoes
Salt to taste
Tamarind, the size of 2 small lemons, soaked in 1/4 cup water
8-9 curry leaves
Method
1. Cut a cross in the tip of each brinjal, running three quarters of the way up. Don't remove the stem. Sprinkle salt all over and leave to drain for half an hour.
2. Put the oil on to heat. When the oil is medium hot, slip each brinjal into the oil. Increase the heat for five minutes and reduce it again till the brinjals are cooked through. Drain from the oil and keep aside.
3. Roast the onions by putting them directly on the flame and let them get charred on all sides.
Slip off the skins, wash the onions and grind them along with the coconut, peanuts, sesame and poppy seeds.
4. To the ground paste, add the cumin, fenugreek, chillies, tomatoes, turmeric and salt. Mix to a thick paste with the strained tamarind water and pulp.
5. Reheat the oil in which the brinjals were fried. Pour to the tamarind-coconut paste. Cook on a slow fire for 30 minutes.
6. Slip in the brinjals and curry leaves. Simmer for 10 minutes before taking off the fire.
Serves 6-8.
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