Eggplant Curry

Ingredients

1. Brinjal (Eggplant) 4 medium size
2. Onions 2 nos - diced
3. Tomato 1 big - puree
4. Tamarind paste 3 teaspoon
5. Whole Spices (of your interest) roasted dry and powdered
6. Chilly powder, Turmeric powder and Salt (to your taste)
7. Ginger & Garlic paste
8. Curd - 1/2 cup

Method:

1. First wash and dry brinjals and pierce it with a fork or chop stick and show it in the flame until its skin turns dark brown and the brinjal becomes soft. Repeat it with the other brinjals also. When the brinjal cools peel off the skin and save the soft flesh inside. Now smash the flesh and marinate this with little curd, turmeric powder, chilly powder, salt and tamarind paste and keep it aside until you do the following.
2. Add oil generously to a hot non-stick pan, followed by onions and fry until golden brown. Now add the ginger and garlic paste and spice powder and fry a little and then add the tomato puree, chilly powder, turmeric powder and salt (all to your taste). Keep smashing the contents as they get cooked, now add the marinated brinjal flesh and cook for some more time until the oil separates out and glitters.
3. Add little more oil if you want. Remove from fire and sprinkle chopped coriander. I think you can get the good aroma now itself.

Tip: Use sesame oil for cooking. This curry tastes good with hot Chappathi, Poori, Hot Rice or even with Biriyani.