Ingredients

• Grated coconut - 1 cup, firmly packed
• Tender, small brinjals - 1/2 kg
• Dry red chillies - 5 to 6
• Coriander seeds - 2 tsp
• Cumin seeds - 1 tsp
• Mustard seeds - 1/2 tsp
• Black pepper corns - 1/2 tsp
• Oil - 2 tsp
• Turmeric powder - 1/2 tsp
• Tamarind - 2 cm ball
• Salt to taste
• For Seasoning:
• Oil (preferably coconut oil) - 2 tbsp
• Mustard seeds - 1 tsp
• Garlic - 1 tsp, chopped
• Onion - 1/2 cup, chopped
• Curry leaves - a few

How to Make Badane Gasi (Brinjal in Coconut Gravy)

• Roast red chillies, coriander, cumin, mustard and pepper in 2 tsp of oil.
• Grind the roasted ingredients with coconut, turmeric and tamarind.
• Slit the brinjals into four, keeping them joint at the stalk.
• Heat oil for seasoning. Add mustard.
• When it crackles, add garlic and onion.
• Fry till golden brown.
• Add curry leaves and brinjal.
• Add salt and keep covered on a low flame till brinjals are cooked. (Sprinkle some water if needed).
• Add the ground masala and enough water to get thick gravy.
• Simmer for 5 minutes and remove from fire.
• Serve.