Best served hot with rice.
Ingredients:
Brinjals (Aubergines) – 5, slit
Onion – 1, big, finely chopped
Tomatoes – 2, finely chopped
Red Chilli Powder – 1 tsp
Coriander Powder – 3 tsp
Turmeric Powder – a pinch
Salt as per taste
Grind together:
Coconut – 2 tblsp
Black Peppercorns – 1/2 tsp
Saunf – 1 tsp
Garlic – 2 cloves
Gasagasa – 1/2 tsp
For Tempering:
Oil – 3 tsp
Cinnamon – 1 inch piece
Saunf – 1 tsp
Curry Leaves – few
Method:
1. Grind the coconut, peppercorns, saunf, garlic and gasagasa to a smooth paste with little water.
2. Heat oil in a pan.
3. Fry the cinnamon, saunf and curry leaves for 30 seconds.
4. Add the onions and tomatoes.
5. Saute well for 2 minutes.
6. Add the slit brinjals, red chili powder, coriander powder and turmeric powder.
7. Pour 1 cup of water and stir well.
8. Cover with a lid and bring to a boil.
9. Add salt and ground masala.
10. Mix well.
11. If required, add some more water.
12. Simmer for 2 to 3 minutes.
13. Remove from flame.
14. Serve hot with rice.
