Brinjal Curry

Brinjal Curry
Ingredients
Small round brinjals 400 gms
Cardamom 4Cloves 5

Cinnamon a big piece

Onions (cut into big pieces) 1 cup

Diced Tomatoes ½ cup

Gingely oil ¼ cup

Sugar 1 tsp

Tamarind a ball, the size of a gooseberryCurry leaves 2 stalks
Salt

To be ground
Chilly powder 2 tsp
Turmeric powder 1 tspGinger pieces 1 tspGarlic 1 dspMustard seed 1 tspCummin seed 1 tspSaunf ½ tspGrated coconut ½ cupPoppy seed 1 dsp

Method

Cut each brinjal, almost down to the stalk, in 4 and soak in salt water.
Fry the coconut, adding the poppy seeds as it turns colour and grind well. Grind separately the remaining ingredients (under “to be ground”)Dilute the tamarind in ¾ cup water and mix in gr5ound coconut and sugar.Heat oil, add spices and curry leaves, add the ground masala, sauté well, and stir in tomatoes until dry. Add brinjals (washed) and stir of for some time. Add onions and sauté well. Pour in one cup of water, taste for salt, cover and cook over a slow fire. When the brinjal is cooked pour, in the ground coconut with sugar blended in tamarind water. All the curry to simmer, and remove from fire.