Brinjal, Curries and Gravies

Dahi Baingan (Brinjal in Curds Gravy)

Purple Brinjals – 1/2 kg
Curds – 1 cup
Oil or Ghee – 4 tblsp
Gram Flour – 1 tblsp
Sugar – 1 tsp
Turmeric Powder – 1/2 tsp
Coriander-Cumin Powder – 4 tsp
Chilli Powder – 1 tsp
Garam Masala – 1/2 tsp
Salt to taste

Grind to paste:
Green Chillies – 4 to 5
Garlic – 6 cloves
Ginger – 1 inch piece
Grated Coconut – 4 tblsp
Coriander Leaves – a little

1. Wash, cut brinjals into fours or eights.
2. Heat half of the oil, fry brinjal slices, turning them over all the time, cover and cook on low heat.
3. When brinjals get tender, remove from kadai, set aside.
4. Pour the rest of the oil, fry ground paste, adding dry masalas one at a time, continuing to fry all the time till masalas are done.
5. Put back brinjals, add a cup of water, cover and cook for 2-3 minutes till brinjals turn soft and masalas are blended.
6. Beat curds smooth with sugar, pour into brinjal gravy, simmer just once, remove.
7. Garnish with chopped coriander leaves.
8. Serve hot.