Ingredients

• 10 to 15 - small eggplants
• For the masala: 4 tbsp - grated fresh coconut - ground to a fine paste
• 1 tbsp - Dhania seeds
• 1 tsp - Jeera
• 1 tsp - Methi seeds
• 4 to 5 - Red Chillies
• A small size - Tamarind ball or 2 tbsp tamarind pulp

How to Make Special Masala Baingan

• Cut the eggplant into four pieces each. Put them in water.
• Take a wide vessel and put in the ground masala. Add the cut brinjal pieces and mix well.
• Add salt, haldi powder and mix well again. Keep aside, well covered, for 15 to 20 minutes.
• In a heavy bottomed karahi, or a non stick karahi, take about 5 to 6 tbsp oil. When hot enough put 1/2 a tsp mustard seeds.
• When it splutters, add some powder hing, and curry leaves. Add the brinjal masala mixture and stir till it mixes well.
• Lower the flame and keep it well covered till it gets done well. Do not stir too much as the brinjals will disintegrate. This dish goes very well with hot Parathas and can also be eaten with hot Rice.