Brinjal Curry
Ingredients
Small round brinjals 9(300 gms.)
Oil 4 dsp
Curry leaves a fewto be ground
Chopped onion 1 dsp

Chopped ginger 1 tsp

Garlic 1 tsp

Coriander 2 dsp

Tamarind a ball the size of a marble

Sugar 1 tsp

Tomato pieces 1 cup
Pepper 1 ½ tsp
Cummin seeds ¼ tsp

Coriander leaves a handful

Grated coconut ½ cup

Method

Cut the brinjal into 4 without separating them and keep the stalk on. Put them in salted water.Dilute tamarind in 2 cups of water and strain.Fry the ingredients to be ground in a tsp of oil till the coconut is brown. Grind them together. Take the brinjal out, wipe them dry and in a dsp of oil sauté for a few minutes. Remove and keep aside. Pour the remaining oil and fry the masala well. Add the tomatoes. Stir till the water dries up, put back the brinjal, add salt, tamarind water, put the lid on and let it simmer till the gravy is thick. Mix the sugar also and remove from fire.