Ingredients:
Brinjal - 12 small sized brinjals (purple variety)
Oil -1/4 cup
Onion -1 big
Ginger- garlic paste -1 tsp
Tamarind - Gooseberry sized ball
To be dry roasted and grounded:
Ground nuts - 1/3 cup
Sesame seeds (white )- 1/4 cup
Coconut -1/4 cup ( matured ones)
For seasoning:
Mustard -1 tsp
Cumin Seeds - 1 tsp
Fenugreek -1/4 tsp
Asafoetida/Hing -a generous pinch
Curry leaves - little
Spice powder
Turmeric powder - 1/4 tsp
Chilli Powder - 1 tsp
Coriander Powder - 1 tbsp
Cumin/Jeera powder - 2 tsp
Garam Masala powder - 1 tsp
Salt as required
Method:
Soak tamarind in warm water and extract 1 cup of juice. Throw the pulp. Keep it aside.
Dry roast groundnuts and after it is half roasted, add sesame seeds and dry roast both together. You can roast it separately also. Grind it with coconut to a paste adding water. Keep it aside.See picture below
Wash and slit the brinjals in a + as shown in the picture below leaving the stem intact.
Heat 1/4 cup oil and shallow fry the brinjals till it becomes soft .Keep it aside.
(Traditionally it is deep fried, but I did not want to do that)
In the same oil, add mustard seeds,cumin seeds/ jeera, fenugreek, hing and curry leaves. After mustard splutters, add finely chopped onions and saute till onions turn golden brown.
Then add ginger-garlic paste and saute for a few more minutes.
Add turmeric powder, chilli powder, coriander powder, cumin/jeera powder, garam masala powder and salt required.
Saute for some more time and then add the grounded mixture.
Cook it well for a few minutes.
Then add the fried brinjals and tamarind water.
Simmer and cook till it leaves oil and everything gets blended well and the gravy becomes thick.
You can adjust the consistency of the gravy as per your preferences. If you want more gravy, you can add water and get your desired consistency
