GETTING READY

1. Clean and wash the brinjals and cut them into quarters (but keep the stem intact). Add salt to remove the bitterness.

For Masala Paste

2. In a large non-stick saucepan at medium heat, dry roast the poppy seeds, white sesame seeds, roasted peanuts, cumin seeds, and desiccated coconut, one by one separately for 1 minute or till slightly darker.

3. Then roast chopped onion in ½ tsp of vegetable oil till they are slightly soft and golden in color.

4. Grind all the spices and onion into a fine paste. Set it aside.

MAKING

5. Wash the brinjals to remove the excess salt.

6. In another pan add vegetable oil and fry the brinjals till they are soft and brown. Set it aside.

7. Remove most of the oil from the pan till about 1½ tsp is left. Into the pan add curry leaves and fry for about 10 seconds.

8. Then add chopped ginger and chopped garlic. Stir for few seconds.

9. Now stir in the spice mix paste made earlier. Add red chili powder, turmeric powder, and salt to taste. Mix well.

10. Add tamarind paste and leave it on low heat till the thin layer of oil appears on the bottom surface. When the gravy starts to dry add water (20 ml) to avoid the burning of spices.

11. Now add the brinjals pieces and mix well. Do not cook on a high heat. Cover the pan and leave for 4-5 minutes.

SERVING

12. Garnish with chopped coriander leaves and serve hot.