GETTING READY:

1.In a pan, dry roast the red chilis, and keep it aside

2.In a pan add coriander seeds, poppy seeds, cumin seeds, sesame seeds and lightly roast it and keep it aside.

3.Roast the groundnuts; once it turns light brown add the dry coconut and turn of the flame. (the dried coconut will get roasted with the heat of the pan itself)

4.Heat 1 tsp oil and add the onions, curry leaves and green chilis, and sauté until the onions turn light brown. Keep it aside.

5.In a grinder add all the above ingredients and grind it to a fine paste, by adding small quantities of water whenever required. Keep this paste aside.

MAKING:

6.In a pressure cooker, add the remaining oil and heat it.

7.Add mustard seeds and fenugreek and allow it to crackle.

8.Add the brinjal, ginger garlic paste, salt and sauté on a low flame.

9.After a minute, add the ground paste, turmeric powder and stir it.

10.Add the tamarind juice and pressure cook it for 1 whistle.

SERVING:

11.Serve it with roti and hot rice.