Ingredients

• 2 - brinjals, sliced
• 1 cup - grated coconut
• 1 - large onion, sliced thickly
• 1 - medium-sized onion, thinly slivered
• 2 - tomatoes, diced
• 4 - green chillies
• 1 stalk - curry leaves
• 4 - dry red chillies
• 1/2 tbsp - coriander seeds
• 1/2 tsp - fenugreek seeds
• 1/2 tsp - mustard seeds
• 1/2 tsp - turmeric powder
• 2 tbsp - tamarind pulp
• 3 tbsp - oil
• Salt to taste

How to Make Easy-n-Yummy Brinjal

• Heat 1 tbsp oil in a pan
• Roast, coriander seeds, 2 red chillies, fenugreek seeds, coconut and a medium onion
• Grind all to a paste, adding the oil leftover in pan
• Heat 1 tbsp oil in same pan and add turmeric powder and brinjals.
• Stir and saute for 5 minutes till crunchy.
• Take off heat.
• In the pan, add in tomatoes, slit chillies, curry leaves, ground paste, tamarind and salt.
• Sprinkle 1/2 a cup water in the pan and heat on flame
• Cook covered till gravy thickens. Stir in between
• Remove from heat
• Heat remaining oil in another pan
• Splutter mustard seeds, 8-10 fenugreek seeds and remaining red chillies
• Add sliced onion and stir fry for 2-3 minutes
• Add to curry, cover and simmer to allow the tempering to permeate
• Serve hot with rice, chapatis or puris