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
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)
1/2 tsp.garam masala
1/4 tsp whole peppercorns
lemon sized tamarind extract
1/4 cup gingelly oil.
1/2 tsp.mustard seeds
1/4 tsp.asoefoetida powder
salt to taste.
1 tblsp.grated jaggery
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.