Ingredients

• Brinjal - 8
• Ginger - 1 inch piece
• Garlic - 5 pods, medium sized
• Onion - 1, big sized (half finely chopped and half chopped into chunks for grinding)
• Tomato - 1, big
• Dhania powder - 1/2 tsp
• Red chilli - 8
• Turmeric - 1/4 tsp
• Asafoetida - a pinch
• Jeera - 1 tsp
• Pepper corn - 1/2 tsp
• Cinnamon - 1/2 inch piece
• Clove - 2
• Jaggery powder - 2 tsp
• Tamarind extract - 1 tsp
• Channa dal - 1 tbsp
• Fried groundnuts - 1 tbsp
• Grated coconut - 1 tbsp
• Methi powder - 1/4 tsp
• A few curry leaves
• Salt to taste

How to Make Brinjal Vindali

• Cut each brinjal length-wise into 6 slices (the pieces should be attached to the stalk).
• Soak the cut brinjals in salt water.
• Fry most of the half chopped onion, tomato, ginger and garlic until the onion turns translucent. Grind and keep aside.
• Fry the methi powder, asafoetida, turmeric, red chillies, grated coconut, groundnuts, pepper corns, dhania, jeera, cinnamon and clove with oil. Wet grind the ingredients coarsely.
• Heat a pan with 4 tsp of oil.
• Add the mustard seeds, channa dal, jeera, finely chopped onion and curry leaves until golden brown
• Add the brinjal pieces, salt, jaggery and tamarind extract and fry for 4 minutes.
• Then add all the ground masalas.
• Cook on low flame until the brinjal becomes tender.
• Serve with plain rice, nan or roti.