- Brinjals - 12 small size
- Tamarind - big gooseberry size
- Tomato - 1 big
- Shallots - 1/2 cup (Chopped)
- Curry leaves - 1 string
- Red Chillies - 2
- Mustard -1/4 tsp
- Urad Dal - 1/4 tsp
- Cumin - 1/2 tsp
- Sambhar Powder - 1 tsp
- oil - 5 tbsp
- Salt for taste
To Fry & Grind (for the masala)
- Cumin Seeds - 1 tsp
- Corriander seeds - 1 1/2 tsp
- Garlic - 4
- Shallot- 10 medium size 0r 15 small size
- Curry leaves - 1 stings
- Red Chillies - 5
- Pepper Corns - 1/2 tsp
- Chana Dal - 1/2 tsp
- Coconut - 1/4 Cup+2 tbsp
- Fry all the masala ingredients with little oil and grind it.
- Slit the brinjals into quarter by keeping the bottom in tact
- Soak the tamarind in hot water & keep aside.
- Heat oil in kadai on high medium flame.
- Splutter mustard, urad dal, cumin, red chillies, curry leaves one by one.
- Add shallots and fry for a minute.
- Now add the brinjals and fry till it is half cooked and the onions become brown in color.
- Add in the tomatoes & fry till it becomes mashy.
- Add salt & sambhar powder.
- Stir in the tamarind water & allow it to cook for 5 minutes.
- Add the grinded masala & mix well.
- Add water if needed.
- Cover & cook till the raw smell leaves the gravy.
- Remove it from flame when the gravy becomes thick.
Tips for the recipe - Instead of using refined oil you can also use gingerly oil.This kind of curry taste good when you give more oil & more frying. Don't over fry the masala ingredients.