This recipe comes from the south Indian kitchen,and a delight to spicy lovers!

My first preferance ‘to be served with’will be rice and some dal.

Before i get into the recipe i will give you the recipe for the basic spice powder used in

making this curry,and other gravies which i will link to, when posting .

For the spice powder

1 tblsp.coriander seeds

1 tsp fenugreek seeds

2 tsp.cummin seeds

7-8 dry red chillies

2 tsp.gram dal 

few curry leaves.

Dry roast the listed ingredients,(till you see the gram dal and fenugreek turn light brown).

Powder and store.

Now for the eggplant recipe

Ingredients

150-200 gm tiny brinjals

10 -12 small onions sliced /1 big onion chopped

1 tsp.chilli powder

1 tsp coriander powder

1/2 tsp.turmeric powder

5-6 garlic pips

few cherry tomatoes (optional)

2 tomatoes

1/2 tsp.garam masala

1/4 tsp whole peppercorns

lemon sized tamarind extract

1/4 coconut

few peanuts(optional)

curry leaves

1/4 cup gingelly oil.

1/2 tsp.mustard seeds

1/4 tsp.asoefoetida powder

salt to taste.

1 tblsp.grated jaggery

Method

Slit the brinjal into fours,leaving the stalk intact.

Take 1.5 tblsp of the spice powder ,turmeric and salt in a bowl and mix with a little

tamarind extract to a paste,and fill each brinjal with this powder.Set aside to marinade

for minimum 10 minutes.

Heat all the oil in a wok.When hot add mustard seeds,asoefoetida,curry leaves,onions

and saute till onions are light brown.Add the brinjals and peanuts and cherry

tomatoes,cover and cook on a lowflame, till brinjal turns color.Grind tomatoes garlic

coconut to a paste.Add this paste to the brinjal with the rest of the ingredients,and allow

to cook in its juices till brinjal is tender.

Add the jaggery and tamarind water.Simmer for 5-7 minutes.

Garnish with coriander leaves or curry leaves.