Ingredients

• 500 g - small, tender brinjals
• 1 cup - grated coconut
• 1/2 cup - coriander leaves, chopped
• 4 tbsp - sesame seeds
• 4-6 - green chillies, chopped
• 3 tsp - coriander powder
• 1/2 tsp - turmeric powder
• 1 tsp - garam masala powder
• 2 tbsp - jaggery powder
• salt to taste
• 3 tbsp - oil

How to Make Brinjals Ravayya

• Slit the brinjals into four, along 3/4 their length, keeping them joined at the stem side.
• Roast the sesame seeds and crush.
• Grind the coconut with coriander leaves and green chillies. Mix in all the powders.
• Heat oil and fry the brinjals until wilted and half cooked.
• Add the prepared paste and fry until fragrant.
• Add salt and 1.5 cups of water.
• Cover and keep on simmer until the brinjals are cooked and the gravy is thick.
• Add jaggery and simmer for 2 more minutes.
• Serve with roti or chapathi.