Adapted from : sarasyummybites
Brinjal -- 6 to 7 nos. (small sized)
Shallots -- 7 to 8 nos.
Tamarind -- lime sized (lime sized)
Turmeric powder -- 1/8 tsp
Red chilli powder -- 1/2 tsp (acc to taste)
Salt -- to taste
Jaggery -- 1 1/2 tsp (acc to taste)
Water -- 1 1/2 cups
Sesame oil -- 2 tbsp
Oil -- 1 tbsp
Mustard seeds -- 1/2 tsp
Peppercorns -- 1/2 tsp
Cumin seeds -- 3/4 tsp
Curry leaves -- 1 sprig
Hing -- a pinch
Dry roast and grind to a fine powder :
Sesame seeds -- 1 tbsp
Peanuts -- 1 tbsp
Fenugreek seeds -- 1 tsp
- Microwave the tamarind with 1 cup of water for 1 minute,leave outside to cool and squeeze out the pulp completely.
- Dry roast the given ingredients (until the sesame seeds stops popping, fenugreek seeds turns golden, peanuts turn slight golden n crisp) in the following order on a medium flame,cool it for a couple of minutes.
- Grind the roasted ingredients to fine powder.
- Clean the brinjal and slit them like a flower to the half way (like X) and keep all the brinjals in the water until it is put to use to avoid discoloration.
- Heat a thick bottomed pan, preferably non stick, and heat the oil. Season it with mustard seeds,pepper corns, cumin seeds, hing and curry leaves over a medium flame. Take care not to burn the ingredients.
- Add in the peeled shallots and fry in the hot oil for a couple of minutes on medium flame. Throw in the brinjals as well and fry in the oil. Cover and cook for a minute.
- Pour the tamarind pulp to the brinjal, add turmeric powder, red chilli powder, salt and mix well. Add the remaining half cup of water as well. Cover and cook the mixture over medium flame for a couple of minutes.
- Add the ground powder when the mixture starts boiling vigorously and dissolve well. Make sure there are no lumps in the gravy. Add the jaggery and mix well.
- Now all u have to do is cover and cook the mixture for another 7 to 10 minutes until the excess moisture gone and the gravy becomes thick.
- By the time, the gravy would have thickened and the oil might start leaving the sides and on the top. This would be the exact stage to switch off the flame. Rest the gravy for 1/2 hr more @ room temperature so that all the excess oil comes out and gravy looks extremely delicious.
- Tastes great with Briyani, even plain rice / curd rice.
- This quantity yields a semi thick gravy ,add a quarter cup (1/4) of water more if u want a pourable consistency. (Add the water once after the oil separates on top,and give it boil for a minute and switch off )
- Never compromise on any ingredients given, esp the fenugreek seeds, add 1 tsp, don't panic, it will not be bitter instead it gives a pack of flavors.But make sure it is roasted to golden in colour not brown/deep brown, that makes the curry bitter.