Ingredients

The following ingredients have 4 Servings
  • 12-14 small Eggplants/Brinjals/Baingan
  • 1/2 cup sesame seeds/til
  • 1/2 cup peanuts/groundnuts
  • 3/4 cup desiccated coconut
  • 1/2 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1/4 tsp fenugreek seeds
  • 2 sprigs curry leaves
  • 1/2 tsp Nigella seeds/ kalaunji
  • 5-6 cloves garlic (finely chopped)
  • 4-5 dry chili
  • 3 onions (finely sliced)
  • 1 tsp ginger garlic paste
  • 1 tsp salt (or to taste)
  • 1 tsp coriander powder
  • 2 tsp red chili powder
  • 1/2 tsp turmeric powder/ haldi
  • 2 tbsp finely chopped cilantro/ coriander leaves
  • a tennis ball sized tamarind (soaked in water and thick pulp extracted)

Instruction

  • Wash the brinjals and make four cuts into them, leaving the stem intact. Soak them in cold water. Keep aside.
  • Heat oil in a kadai and fry the brinjals till they are 70% cooked. Set aside.
  • Heat 3 tbsp oil in a pan and fry till the onions till translucent. Remove the onions from the pan and grind to a fine paste once they are cool.
  • In the same hot oil add cumin seeds, fenugreek seeds, mustard seeds, curry leaves and nigella seeds. Once they start spluttering add the onion paste and immediately cover the pan with a lid for a minute.
  • Add ginger garlic paste and fry till the raw smell has gone from it.
  • Mix in the roasted nuts paste and fry till the oil starts leaving the sides of the mixture.
  • Add the red chilli powder, salt and turmeric. Mix well and keep stir frying it for a further 2 minutes on medium low heat.
  • Pour in 4 cups of water and the tamarind pulp. Mix well. Add the fried brinjals and stir gently. Cover the lid and let it cook on low heat for further 20 minutes or until oil starts leaving the sides of the gravy while stirring frequently. Remove from heat and serve the curry along with Pulao or Biryani or Naan.