Ingredients:
- Egg plant (Brinjal) 250g, small in size
- 2 large onion, cut into big pieces
- 2 large tomato, cut into big piecs
- 7 pods garlic
- curry leaves
- coriander leaves
- 1/2tbsp mustard seeds
- 1/2tbsp fenugreek seeds
- 1 small lemon size tamarind, dissolved in water
- 2tbsp chilli powder
- 1tbsp coriander powder
- 1/4tbsp turmeric powder
- Salt as per taste
- oil
- 5tbsp grinded coconut
- 5 pepper corns
Procedure for preparation:
Step 1: Slit the small eggplant at bottom, into quarters, should not cut fully.
Step 2: Keep the pan on the stove, pour 4tbsp oil, put the eggplant and fry it nicely for 10 to 15 minutes, and keep it aside on the plate.
Step 3: Keep the pan on the stove, pour 2tbsp oil, put onion pieces and fry for 2 minutes, then add tomato pieces and fry it for another 2 to 3 minutes, then add turmeric powder, chilli powder, coriander, salt and continue fry for 2 minutes, then add the grinded coconut and fry for another 2 minutes. And keep the mixture in plate and allow it to cool.
Step 4: After cooling, grind mixture to paste in food processor.
Step 5: Keep the pan on the stove, pour 4tbsp oil, put mustard seeds, after popping, put the fenugreek seeds and pepper corns and fry for 2 minutes, then add curry leaves and garlic pods and continue frying for 1 minute, then add the grinded mixture and stir it. Then add the tamarind water and allow it to boil for 5 to 7 minutes.
Step 6: Then add the fried egg plant in the pan and allow to boil for 5 to 7 minutes, once the egg plant cooked, garnish with coriander leaves and serve it hot with white rice.
