Brinjal curries

First Method
One medium onion, 1 spoon dry coconut powder, 1 spoon chilli powder, 1 spoon salt, pinch of turmeric, 1/2 spoon of tamarind paste, 1/2 spoon of zeera, pinch of hing. Grind all of these together.

For small brinjals, stuff this paste and allow them to fry in a very low flame (by putting the lid) for 15 to 20 minutes. This can be done with 4 to 5 spoons of oil.

With long and big brinjals, cut them into 2 inch long pieces and fry them thoroughly with 4 to 5 spoons of oil and then add the above paste and fry them for another 4 to 5 minutes.

Second Method
One bunch of coriander, one spoon of dry coconut powder, 3 to 4 green chillies and one inch ginger, 1 clove of garlic, 1 spoon of salt, pinch of turmeric, pinch of hing, 1/2 spoon of tamarind paste, 1/2 spoon of zeera.

Grind all these together. If necessary add some water.

Make the curry as above.

Third method
2 spoons of zeera, 1 spoon of salt, 1 spoon of chilli powder, pinch of turmeric, pinch of hing. Grind these into a fine powder with grinder.

Cut brinjal into small pieces and fry them in oil with the above powder.

Chutney
Take 2 spoons of oil and fry 1 spoon of urad dahl, 1/2 spoon of mustard seeds, 1/2 spoon of fenugreek, 1/2 spoon of dhania seeds,. 6-7 dry mirchi, pinch of hing and fry them and keep them aside.

Take 2 to 3 spoons of oil in another container and fry a brinjal, cut into small pieces with little salt.

Grind all the above with 1 spoon of tamarind paste, pinch of turmeric. Add some water if necessary.

Curry for chapathi and poori

Can be made with big egg plant, one onion and one tomato.

Cut the egg plant into medium size pieces, cook these in a cup of water with salt and turmeric for 8 to 10 minutes and keep it aside.

Gravy: 3 spoons of fried peanuts, 1 spoon of sesame seeds, 1 spoon of dry coconut powder, 1 spoon of chilli powder.

Make these into a fine paste by adding 1 cup of water.

Take 4 spoons of oil and fry 1/2 spoon of garlic and ginger paste, finely chopped onions, and fry them for 2 minutes, then add the above paste and fry it for another 3 minutes, then add the cooked egg plant and add one finely chopped tomato. Stir all these together and add 1/2 cup of water and enough salt. Cook this in a low flame for another 5 minutes. Season this with fresh coriander.