Ingredients:
Aubergines/Brinjals – 250 gms
Oil – 8 tblsp
Onion – 1, medium and sliced
Garlic Paste – 1 1/2 tsp
Jeera Methi Powder – 2 tsp
Turmeric Powder – 1/4 tsp
Red Chilli Powder – 2 tsp
Salt – 1 tsp
Tomatoes – 4, medium, pureed
Dried Red Chillies – 3
Black Peppercorns – 1 tsp
Curry Leaves – 6
Tamarind Extract – 6 tblsp
Fresh Coconut – 1 tsp, ground
Coriander Leaves – 2 tblsp, chopped
Green Chillies – 4, slit
For the Spice Paste:
Oil – 3 tblsp
Onion – 1, finely chopped
Poppy Seeds – 1 tsp
Sesame Seeds – 1 tsp
Method:
1. Remove and discard the pith and seeds from the brinjals.
2. Cut the flesh into quarters and set aside.
3. Heat 8 tblsp of oil in a heavy bottomed pan on moderate heat.
4. When hot, fry the sliced onion till golden brown.
5. Add 1 tblsp of water and garlic.
6. Fry for 5 minutes.
7. Add the turmeric powder, jeera methi powder, red chilli powder and salt.
8. Fry for 2-3 minutes.
9. Add the pureed tomatoes.
10. In another pan, heat oil on moderate heat.
11. Fry the finely chopped onion, poppy seeds and sesame seeds till the onion turn light pink.
12. Remove and blend to a paste.
13. Add this spice paste to the tomatoes.
14. Stir for 7 to 8 minutes.
15. Add the red chillies, black peppercorns and curry leaves.
16. Stir and add the brinjals.
17. Cook for about 10 minutes till tender.
18. Add the tamarind pulp.
19. Allow it to simmer so that the gravy starts reducing, about 15 minutes or so.
20. Add the coconut.
21. When the gravy has reduced and oil separates, add the coriander leaves and green chillies.
22. Simmer for a minute and remove.
23. Serve hot.
