Ingredients:

• Brinjals (small) – 4
• Onions – 1 (medium) chopped
• Tomatoes – 2 (small) chopped
• Garlic – 4 cloves (small)
• Curry leaves – a few
• Mustard seeds – 1/2 tsp
• Chilli powder – 1 tsp
• Coriander powder – 1 tsp
• Turmeric powder – 1/4 tsp
• Tamarind paste – 1/2 tsp
• Oil – 3 tbsps
• Coconut gratings – 1/4 cup
• Salt to taste

Method:

Grind the coconut gratings with a little water into a paste and set aside. Slit the brinjals lengthwise on 4 sides halfway through.? In a pan, heat the oil, splutter mustard seeds. Add the onions, garlic and curry leaves and saute for a while. Then, add? the tomatoes and fry for a while. To this, add the brinjals and allow to cook for a few minutes. Then, add the chilli, coriander, turmeric powders and salt to the mix along with some water and bring to a boil. Then add the tamarind paste and allow to boil. Allow the oil to come out on top. Finally stir in the coconut paste and bring the mixture to a boil.