Brinjal curry

Ingredients

• Brinjal - half kilo
• Onions - 2 big size
• Coconut pieces - 1 big cup full
• Tomatoes - 2 big size
• Garlic pods - 6 -7
• Turmeric pwdr - 1 tsp
• Red chili pwdr - 2 tsp
• Coriander (Dhanya) pwdr - half tsp
• Rye
• Dry red chilies
• Tamrind Pulp - 2 tbsp
• Zeera powder - 1 tsp
• Curry leaves
• Salt
• Coriander for garnish
• Oil - 4 - 5 tbsp

Method

1. Slit whole brinjals, soak it in salted water and keep aside.
2. Heat oil in a pan and fry these ingredients one by one until golden brown - onions, coconut pieces, tomatoes and curry leaves.
3. Add the fried ingredients in the mixer along with garlic pods, red chili pwdr,zeera pwdr, turmeric pwdr, salt, dhanya pwdr and half glass of water and mixie it to a fine paste.
4. In a vessel heat oil, add rye, curry leaves and dry red chilies, let it splutter, now add 2 tbsp of the above masala and fry well, then add the whole brinjals and roast them until the color of the brinjal changes, then add the remaining masala, tamrind pulp, coriander, half glass of water and cover the vessel, allow it to cook on low flame for 10 - 15 mins or until the brinjals are cooked. Whole brinjal curry is ready to eat.

Can be served with Khichdi, roti, rice, pulav....etc

Note: 

1. The consistency of the gravy should not be too watery, it should be thick like a gravy.
2. If you have time and patience ;) you can stuff some masala in the slit brinjals and then roast them. ( i normally skip this step as i don't like brinjals but if you love to eat brinjals then this extra effort will add more taste to it. :)