INGREDIENTS :
1 LB or 450 GMS big round Brinjals
3 Onions,finely chopped
5 Red Chilies
2 tsp. Coriander seeds
1/2 tsp. Cumin seeds
1/2 tsp. Fenugreek seeds(methi dana)
1/2 tsp. Turmeric powder
1/2 cup Grated Coconut
1/2 tsp. Mustard seeds
2 Curry leaves
A small ball of Tamarind
Oil for frying
Salt according to taste
METHOD :
Heat one tbsp. oil and fry the red chilies, coriander seeds, cumin seeds and fenugreek seeds lightly.
Remove from oil and grind along with turmeric powder, tamarind and salt.
When well ground, add the coconut and grind to a fine paste.
Slit the brinjals into 4 pieces and immerse in water. Stuff the brinjals with half of the ground masala paste and save the other half.
Heat 2 tbsp. oil in a pan and add mustard seeds and curry leaves to it. When the mustard seeds crackle, add the chopped onion and fry till golden brown.
Place the brinjals in the pan and add the remaining masala paste. Saute lightly and add a little water.
Cover and cook on low heat, turning the brinjals occasionally to ensure even cooking.
When the brinjals are cooked and the gravy is thick, remove from heat. Serve garnished with grated coconut and chopped coriander leaves.
Serve with Hot Chapatis
Tags: main course, lunch, dinner, curries, side dishes, gravy.
