To Fry and Grind:
Black pepper
Red chilli
Jeera
Corrinder seeds(wait for aroma while frying)
Channa dal
coconut ( until brown)
Vangaya vadagam( dry vathal used for tempering)
Fry these items one by one
Ingredients:
Brinjal -- 10 nos (choose small size)
Tamarind -- 1 lemon size
Coconut shredded -- 5 tsp
Small onion -- 10 nos
Garlic -- 10 nos
Pepper -- 2 tsp
Red chilli -- 5 no
Jeera -- 2 tsp
Coriander seeds --2 tsp
Channa dal -- 2 tsp
Vangaya vadagam 5 nos
Mustard seeds -- 1 tsp
Curry leaves -- few
Turmeric -- A pinch
Salt
Oil
Sesame oil
Method:
Cut the brinjal open into four. (don't cut to separate just slit open and cut by holding its green stick)
Stuff the brinjal with the grounded paste with little salt.
Leave the brinjal to marinate then fry them in a hot oil slowly by turning all its sides. fry until it changes its color and skin starts to shrink.
Add garlic to fry and then add tamarind juice with turmeric and salt.
Dissolve the rest of the grounded mixture into the tamarind juice with little sugar and allow it boil until gravy thickens. (it takes nearly an hour)
Cook with lid closed as it spills outside when boiling.
When u find the oil leaking out of the gravy turn off the stove and season with mustard asfoetida and curry leaves.
Add seseme oil at last for flavor (u can also cook completely with sesame oil)
Serve hot with rice
