Ingredients

• For Masala Paste:
• 3 tbsp- oil
• 2 tbsp- coriander seeds
• 25 to 30 red chilies
• 1 tbsp- poppy seeds
• 1 tbsp- fennel
• 5 cm ginger, chopped
• 2 big garlic (whole), peeled and chopped
• 2 coconuts, grated
• For Gravy:
• 1 kg- small brinjals
• 1 tsp- turmeric powder
• 8 cm - tamarind ball
• 1/2 cup oil
• 2 pieces- cinnamon
• 6 cloves
• 6 cardamom
• 1 tbsp- fennel
• 1 tbsp- cumin seeds
• 2 bay leaves
• 1 whole garlic, peeled
• 2 cups- sambar onion , chopped
• 2 cups- tomato , chopped
• coriander leaves to garnish
• salt to taste

How to Make Spicy Brinjal Stew

• Heat the oil for masala. Add all the ingredients from coriander to fennel.
• After 30 seconds, add ginger and garlic and fry well. Transfer the fried ingredients to a plate.
• Roast coconut in the same kadai till brown. Cool all the above ingredients and grind to a paste.
• Slit brinjals into four, keeping them attached at one end.
• Soak tamarind in 2 cups of water and extract the juice.
• Mix 1/3 of masala paste with salt and turmeric powder and stuff into brinjals.
• Heat 1/2 the oil and fry brinjals in it and reserve.
• Heat the remaining oil in a kadai. Add all the ingredients from cinnamon to bay leaves.
• After few seconds add garlic cloves. Fry till brown. Add onion and fry till brown.
• Add tomato and remaining masala and fry well.
• Add tamarind water. Let it boil for 5 minutes. Add brinjals and simmer for 25-30 minutes.
• Serve hot garnished with coriander leaves.