500 gm small brinjal
1/2 tsp cumin seeds
1/2 tsp fenugreek seeds
10-12 curry leaves
1/2 tsp turmeric
1/2 tsp red chilli powder
For the gravy:
1 tsp cumin seeds
2 tsp coriander seeds
1 tsp sesame seeds
1/4 cup peanuts and 1/4 cup onion – roast them together and grind to a powder
1 Tbsp tamarind pulp
Green chillies – to taste
1 Tbsp coriander
Salt to taste
. Cut the brinjal into quarters, leaving stems intact and soak in salt water.
. Heat oil and fry cumin seeds, fenugreek seeds, sesame seeds, curry leaves, turmeric powder and red chilli powder.
. Add drained brinjal and fry in the masala for about ten minutes.
. Heat the remaining oil and fry the ground masala for about three minutes.
. Then add the tamarind pulp, green chillies and fresh coriander leaves and simmer.
. Finally, add brinjals in to the gravy & simmer for 10 minutes.