Ingredients:
- Brinjals – 5
- Onions – 1 (big) chopped
- Coconut grated – 3/4 cup
- Green Chillies – 4
- Ginger Garlic paste – 2 tsp
- Saunf – 1/2 tsp
- Cinnamon Stick – 1 small (optional)
- Cloves – 2 (optional)
- Turmeric powder – 1/2tsp
- Mustard Seeds – 1/2 tsp
- Curry Leaves – 4 or 5
- Salt to taste
- Oil – 3 tbsp
Method:
Remove the stalk of the brinjals, and slit halfway through the brinjals in 4 perpendicular directions.
In a pan, heat 1 tbsp oil and add the saunf, cloves, cinnamon, onions, green chillies and saute for a few minutes. Remove from heat allow to cool and then grind these together. Grind the grated coconut with some water separately and set aside.
In a pan, heat the oil, splutter the mustard seeds, add the brinjals and saute for a while till they become slightly soft on the outside. Then, add the ground onion-chillies mixture, then ginger garlic paste, curry leaves, salt, turmeric powder and a little water and cook till the brinjals are done. Then, add the ground coconut mixture and bring to a boil. Goes well with rice. Note: Can use black pepper in addition to green chillies for giving it a slightly different “hot” flavor.
