Brinjal Curry

Brinjal Curry

Ingredients

Small brinjals 12

Coriander seeds 1 dsp
Dry chillis 3
Jeera a pinch
Cinnamon 1” 1 pieces
Cloves 3
Pepper corns 10
Turmeric (manjal) 1 piece
Grated coconut 3 dsp
Garlic 6 cloves
Button onions 6Tamarind the size of a lime

Mustard seeds ½
Gingely oil 2 dspSal to taste

Method

Cut the brinjals into four without separating them and keeping the stalks. Put them in water. Fry the coriander seeds, chillis, jeera, pepper, cinnamon, cloves and the turmeric. Fry the coconut to a golden brown colour. Grind all the things along with the garlic, three onions and some salt. Those who like can grind some coriander leaves also. Stuff the brinjals, with the ground masala. Put the oil on fire and splutter the mustard seeds and fry the brinjals, in it, stirring with a wooden spoon. Now add about a cup of hot water and simmer till the brinjals are cooked soft. Add the tamarind pulp and continue simmering for another five minutes. The curry is ready for use either hot or cold.