EGG PLANT CURRY by Anu Kalai

Ingredients:

Brinjal - 1 big
Onion - 1 medium
Tomato - 2 medium
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Curry leaves - 4-5
Coriander leaves - 2-3 sprigs
Salt to taste
Oil

To paste:

Frozen coconut - 2 tblspn
Roasted groundnut powder - 2 tblspn
Poppy seeds - 2 tsp
Pearl onion - 5-6
Turmeric powder - 1/2 tsp
Chilly powder - 2 1/2 tsp
Coriander powder - 3 tsp

Method:

Grind all the ingredients in (to paste)into smooth paste. keep aside.
Heat oil and cut into thin strips and fry brinjal strips for few min. Once the brinjal is ready apply the grounded paste into the brinjals.
Heat oil in a pan add mustard seeds, urad dal, curry leaves, onion and fry till onion turns brown.
Then add tomatoes and when the tomatoes become soft add the brinjals, salt and cook in medium heat for few min.
Then add water and cover with a lid and cook till brinjal is cooked well.
Finally add tamarind paste and cook till raw smell goes off.
Serve hot with rice or roti.