Brinjal Curry

Brinjal Curry

Ingredients

Brinjal (the small round variety) 500 gms
Fried and skinned peanuts ½ cup
Gingely seeds (Sesame) 3 dsp
Poppy seeds 1 dsp
Chilly powder 1 dsp
Turmeric powder ½ dsp
SaltGrated coconut 1 cup
Ginger 1” 1 piece
Pieces of tomato ¾ cup
Green chillis 6


Ghee or Oil 3 dsp
Tamarind a ball the size of a marble

Method
Slit the Brinjal into 4 with the stalk on and put them in salted water. Fry the sesame seeds and poppy seeds. Fry the coconut with thinly sliced ginger till brown. Mix the peanuts and chilly powder just before, it is removed from fire.Grind all the fried things along with the turmeric powder and salt. The half the paste and fill the inside of the fire.Heat the oil and sauté the onions first and then the tomato. When the juice dries up, add half the paste kept back, the Brinjal and the green chillis. Stir carefully for 5 minutes and then add 2 cups of water. Let the curry simmer. Finally add ½ cup of tamarind juice, the sugar and salt to taste. Boil and remove from fire. Stir the curry occasionally so that it may not stick to the bottom of the pan while cooking.