- Brinjals - 6-8 small size (quartered lengthwise)
- Red bean - 1/2 cup
- Tamarind - small lemon size or big gooseberry size
- Tomato - 2 medium size
- Shallots - 15 -20 (Chopped)
- Curry leaves - 1 string
- Green Chillies - 2
- Mustard -1/4 tsp
- Urad Dal - 1/4 tsp
- Sambhar Powder - 1 tsp
- Oil - 2 tbsp
- Salt for taste
To Grind (for the masala)
- Coconut - 1/4 Cup
- Cumin - 1/4 tsp
- Coriander -seeds -1/4 tsp
- Fry cumin & coriander seeds in little oil & grind it with the coconut.
- Boil Red Beans till it is half broken.
- Soak the tamarind in hot water & keep aside.
- Heat oil in kadai on high medium flame.
- Splutter mustard, urad dal, green chillies, curry leaves one by one.
- Add shallots and fry till it becomes light brown in color.
- Add the tomatoes & fry till it becomes slightly mashy.
- Now add the brinjals.
- Fry till it changes the color to brown & tomatoes become completely mashy.
- Add salt & sambhar powder.
- Stir in the tamarind water & allow it to cook for 5 minutes.
- Add the red beans & cook for 2 minutes.
- Stir in the grinded masala & mix well.
- Add water if needed.
- Cover & cook till the brinjals are tender & the raw small leaves the gravy.
- Remove it from flame, when the gravy becomes thick.
Tips for the recipe - After using the beans in the curry, do not throw away the water. You can use it for the curry. It will give the dark brown color for the curry. If you wish, 2-4 chopped or crushed garlic can be added while frying onions.