Ingredients:
1. Small size purple colour brinjal - 4
2. Big onion - 1 finely chopped
3. Turmeric powder - 1 tsp
4. Red chilli powder - 1 tbs
To grind:
1. Urud dhal - 1 tbs
2. Channa dhal - 1 1/2 tbs
3. Coriander seeds - 2 1/2 tbs
4. Ginger - a small piecs
5. Garlic - 2 cloves
6. Peanuts - 4 tbs
7. Tamarind - as required
8. Jeera - 1/2 tbs
9. Methi seeds - 1 tsp
10. Cloves - 1
11. Cinamon stic - 1 small stic
12. Onion - 1 small size
Seasoning:
1. Mustard seeds - 1 tsp
2. Jeera - 1 tsp
Method:
1. Heat oil in a pan, add all the ingredients to be grind one by one. Roast all the ingredients for 4-5 minutes.
2. Transfer all the ingredients to a bowl and allow to cool. Once they got cooled, grind it fnely by adding required amount of water. The consistency should be in paste form.
3. Halve brinjal into 4 leaving with it stems. Stuff the grind paste into the brinjal as much as you can. Keep rest of the paste aside for the curry.
4. Heat oil in a pan, add 1/2 cup of oil. Drop the stuffed brinjals into the oil and close the lid. Open the lid after 3-4 minutes and turn the sides of the brinjal to get cooked evenly. Repeat this process until the brinjal gets cooked softly and evenly on all the sides without turning into black. Once it gets cooked keep it seperately.
5. Heat oil in another pan, add mustard seeds, jeera and curry leaves for seasoning.
Add the chopped onions fry until it turns brown. Add the rest of the curry paste to the pan. Add turmeric powder, Red chilli powder and fry until the oil gets seperate and the paste turns dark brown. Add the cooked brinjals to the gravy, keep the stove in low heat and close the pan with the lid and cook for 3-4 minutes.
6. Serve hot with white rice, roti or chappathi.
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