450 gms Brinjals
115 gms Coconut
4 large Onions
115 gms Tamarind
4 to 6 cloves Garlic
5 to 6 Red Chillies
1 tbsp Jaggery
2 to 3 Green Chillies
3 tsp Coriander seeds
1 tbsp Gingely seeds
1/4 tsp Mustard seeds
1/2 tsp Turmeric powder
1 sprig Curry leaves
Oil for cooking
Salt to taste
1. Wash the brinjals without breaking the stem. Cut them lengthwise in quarters.
2. Heat the oil and fry brinjals until the skin gets a brownish colour. Remove and keep aside.
3. In the same oil, fry the coriander seeds, chillies and onions. Grind them with coconut and garlic.
4. Roast gingely seeds separately and powder.
5. Soak the tamarind and extract the pulp. Add this pulp to the ground masala.
6. Heat some oil and fry the masala till oil floats on top. Add the brinjals and gingelly powder. Cover and cook till the gravy thickens.
7. When the gravy is quite thick, remove from fire.
8. In another pan, heat a little oil, add mustard seeds and curry leaves. When the mustard seeds crackle, pour over the curry.
9. Mix well and serve hot.