Ingredients

• 3 tbsp - oil
• 1/2 tsp - mustard seeds
• 1/2 tsp - fenugreek
• 1/2 tsp - urad dal
• 1/2 tsp - coriander seeds
• 3 - dry red chillies
• A pinch of hing (asafoetida)
• 1 tsp - tamarind paste
• A pinch of turmeric
• 1 - big eggplant
• 1 - onion
• 1 - tomato
• 3 tsp - roasted peanuts
• 1 tsp - sesame seeds
• 1 tbsp - grated coconut
• 1.5 tsp - red chilli powder
• 1 cup - water
• Salt to taste

How to Make Brinjal coconut curry

• Heat 2 tsp of oil and fry urad dal, mustard seeds, fenugreek, coriander seeds, dry red chillies, and a pinch of hing. Grind and set aside.
• In another pan, heat 3 tsp of oil.
• Cut the eggplant, fry, and set aside.
• Mix the ground masala with the eggplant, tamarind paste and a pinch of turmeric. Add water if necessary.
• In a frying pan, heat some oil and add the chopped onions and tomato. Fry for 5 minutes.
• Add water and red chilli powder, and simmer for 5 minutes.
• In the meanwhile, grind grated coconut, sesame seeds, and peanuts to a fine powder. Add it to the gravy.
• Add another 1/2 cup of water and simmer for 5 minutes.
• Garnish with coriander leaves and serve hot with rotis or rice.