Ingredients

The following ingredients have 4 Servings
  • 1 tbsp Oil
  • 2 Green Chilies
  • 4 Curry Leaves
  • ¼ tsp Mustard Seeds
  • ¼ tsp Cumin Seeds
  • ⅙ tsp Fenugreek Seeds
  • 1 tsp Coriander Seeds
  • 2 Garlic Cloves
  • ¾ tsp Salt
  • Turmeric Powder
  • 170 grams or 2 Indian Eggplants
  • ½ tbsp Tamarind Paste (homemade or 1 tbsp lime juice)
  • 1 tbsp Sesame Seeds (roasted, check notes for using un roasted seeds)
  • 2 tbsp Cilantro chopped (more for garnish)
  • 1 tbsp chopped Red Onion (for garnish )

Instruction

  • Wash and cut brinjal into semi circles. Put them in a bowl of salted water until ready to use.
  • Take oil in a frying pan or a skillet and heat oil.
  • Once the oil is hot, add green chilies, curry leaves, garlic, mustard seeds, cumin, fenugreek seeds. Sauté until chilies change color and seeds splutter.
  • If using unroasted sesame seeds, add now and roast for a few seconds.
  • Add turmeric powder, salt and mix well.
  • Remove brinjal pieces from water and add to pan. Sauté for couple minutes until brinjal changes color.
  • Cover the pan and cook on medium high heat for 2-4 minutes or until brinjal pieces are soft.
  • Remove the cover and continue to sauté for another 5 minutes until soft, mushy & finely roasted.
  • Add tamarind paste and mix well. If using roasted sesame seeds, add the seeds now.
  • Turn off the heat and let the mixture cool completely.
  • Transfer brinjal mixture to a blender/mixie jar, add some water and blend it to a fine paste.
  • Adjust salt and tamarind to taste.
  • Before serving, add chopped red onions and cilantro. Serve with rice, roti or dosa.