Ingredients Small Brinjals – 6 (slit the front four)
Tomato – 4
Tamarind puree – half a lemon size
Coriander Leaves – 1 tbsp (finely chopped)
Curry Leaves - 1 strand
Big Onion – 1 (finely chopped)
Ginger & Garlic Paste – 1 tsp (grind freshly)
Coconut – 6 tbsp (grind freshly)
Cinnamon – 1 small piece
Cloves – 2
Whole Black Pepper – 1 tsp
Mustard seeds – 1/2 tsp
Cumin seeds – 1/2 tsp
Coriander powder – 1/2 tsp
Red Chili powder – 1/2 tsp
Pepper powder – 1/2 tsp
Oil – as required
Salt to taste
How To Prepare
Step 1: To Fry and Grind
Take a pan and add a little oil and fry the listed items one after the other: Cinnamon, Cloves, Cumin seeds, Big Onion, Tomato (1 sliced finely), Ginger & Garlic Paste, Coriander powder, Red Chili powder, Pepper powder, Salt. Let it to cool and grind it into paste.
Stuff the brinjals with this paste and keep aside.
Step 2: Grind the grated coconut and keep aside.
Step 3: Grind the remaining tomatoes and keep aside.
Step 4: Heat oil in a pan. Add the listed items one after the other: mustard seeds, curry leaves, whole pepper and the stuffed brinjals. Fry it for 2 mins. Then, add the remaining fried paste to the curry and fry until the brinjal is cooked and oil separates from the curry.
Step 5: Add the tomato paste and cook for 2 min. Then add the listed items - tamarind puree, coriander leaves, salt and chili powder.
Step 6: Boil the curry on medium flame for 5 mins. Then add the coconut paste and open cook till the curry gets thicker.
This curry goes best with steamed rice, chappati, rotis and pooris.
