Brinjals tender, round and small) – 6 to 7 nos
Onions – 2 medium
Red Chillies – 4 nos(or to taste)
Tamarind Extract – 3 tbsp
Ginger – a piece
Garlic – 2 pods
Peanuts – 2tbsp
Desiccated Coconut(grated) 2 tbsp
Fresh Coriander/Cilantro Leaves – a bunch chopped (for garnish)
Sesame Seeds – 2 tbsp
Coriander Seeds – 1 tbsp
Cumin Seeds – 1 tsp
Red Chilli Powder – 1 tsp
Turmeric Powder – 1/2 tsp
Salt (to taste)
Cooking Oil – around 4 tbsp
Wash the brinjals well, cut the stem, leaving the canopy in place and cut ¾ of the length of each brinjal into a criss cross, leaving the attached at the other end. Heat two tablespoons of oil in a thick and wide pan and add the brinjals. Sprinkle some salt and leave the brinjals to cook until well done and soft.
In the meantime roast the peanuts and sesame seeds. Switch off the flame and fry the coconut powder in the hot pan with the heat off. Using just enough oil roast coriander, cumin and red chillies.
In a heated pan fry the chopped onions, ginger and garlic. Allow the roasted onions to cool. Blend all of the roasted ingredients earlier along with the turmeric powder. Once all of the ingredients are powdered finely, add the onions, ginger, garlic and ¼ cup of water and blend again until it turns into a fine thick paste.
Transfer the cooked brinjals to another container leaving the oil behind (if there is any).
In the same pan heat two tablespoons of oil and add the paste, red chilli powder and tamarind extract. Add water if necessary. Add salt and cook until the raw smell of the tamarind is gone. Add the cooked brinjals and cook on a low flame until the oil separates, by continuously stirring them, without breaking the brinjals.
Garnish with the chopped coriander/cilantro leaves before serving.