Brinjal /Egg Plant/Aubergine Curry

Ingredients:

1.Brinjals - 12 no's ( i used slim brinjal, not round one)
2.Sliced onions - 1/2
3.Chopped Garlic - 3 pods
4.Curry Leaves - few
5.Tamarind Pulp - 2 tbsp

For Seasoning:


1.Canola Oil - 1 tbsp
2.Mustard seeds - 1 tsp
3.Cumin/Jeera Seeds - 1/2 tsp

To Roast and Grind to powder:

1.Sesame Seeds ( white or black) - 2 tsp
2.Peanuts - 1 tsp
3.Chana Dal - 1 tsp
4.Coriander Seeds - 1 tsp
5.Dry Red Chillies - 4 no's
6.Urad Dal - 1 tsp

Preparation:

1.Toast all the ingredients with 1/2 tsp of oil , leave it cool and grind to powder. Keep it aside.
2.Heat oil in the kadai or heavy bottom pan, season the items and add the curry leaves, Garlic and sliced onions. Saute for a while till turns translucent.
3.While sauting the onions cut the brinjals in length wise and add it to the onions.
4.Turn the brinjals gently have to stick with oil to all sides.Cook in medium fire and close the kadai with lid for 5 -10 mts turns half done.
5.Now add the turmeric powder,salt and ground powder, Stir it gently in medium flame or else it will burn at the bottom cos of powders.
6.Follow with tamarind pulp and add little bit of hot water to cook.
7.Close the kadai with lid and leave it to cook in medium flame. In between open the lid and turn the brinjals gently and add little bit oil around the edges.
8.After the gravy turns dark colour and oil came around the edges its done.
9.Now the Slurrping Brinjal Curry is ready to serve with plain rice and Rasam.
10.We enjoyed this delicious Brinjal curry with Rasam Rice for our Dinner.