This is another version of eggplant /brinjal cooked in oil ,This is a spicy dish ,and very

famous in southern India.This can be served with rice ,pulaos,biriyanis,or rotis.

To get best results you have to get the tender,small variety of brinjals.If you

are unable to get the small category ,you could cut the brinjals into small sizes.

So for the recipe now.

INGREDIENTS

250 gm brinjals

10-12 red onions

2 green chillies

2-3 tomatoes

2 tsp.ginger garlic paste

1 tsp.peppercorns

1/4 tsp.fenugreek seeds

4-5 garlic cloves

10-15 red chillies

1 tblsp whole coriander

1 tsp.cummin seeds

a handful of peanuts (raw/roasted)

1/4 of a coconut cut into pieces or grated

1/4 cup gingelly oil/oilive oil/groundnut oil

1 tsp fennel seeds

1 cup thick tamarind extract

salt  to taste

1 tsp.turmeric

mustard seeds

curry leaves

METHOD

First slit the brinjal into four from the bottom leaving the stalks intact.

Put it in water till you prepare the masalas,otherwise it will turn brown.

Take 1 tblsp. oil ,and roast the bold listed till the peanuts turn brown and  grind to a fine

paste.

Take half of the masala mixture  add salt,and  stuff the brinjals and  set  aside

Heat the rest of the oil in a  kadai/wok.Add fennel seeds mustard seeds,curry

leaves,onions, tomatoes ,turmeric and cook covered till the tomatoes are soft .

Next add the brinjals and slightly toss  for 5 minutes and cook covered till the brinjal

changes color and is soft.

Next add the rest of the masalas,green chillies and the garlic cloves,with the tamarind

water,and cook on a slow flame till the gravy is thick and well corporated.

Add jaggery .Remove from fire .

Note:Jaggery is always added to curries  cooked with tomatoes ,to regulate the acidity.