PREPARATION

1. Slit 250 grams eggplant and deep fry over high heat, till glossy and a little tender. 

2. Heat 2 teaspoons oil, add 1/4 teaspoon fenugreek seeds, 1 teaspoon cumin, 1 teaspoon coriander seeds and stir well.

3. Add 2 tablespoons peanuts and roast them till golden brown.

4. Now, add 1 tablespoon sesame seeds, 1 teaspoon poppy seeds, 50 grams shredded coconut and stir for another 2 minutes. Allow it to cool.

5. Transfer this mixture into blender and blend it into a slightly coarse paste. Set aside.

6. Heat 1 tablespoon oil in a pot, add 2 bay leaf, 1 teaspoon mustard seeds, 3 green chili, 10 curry leaves and stir well.

7. Add 1 teaspoon ginger paste, 1 teaspoon garlic paste and saute for 2 - 3 minutes.

8. Add 130 grams onion paste and saute till the raw smell goes off.

9. Now, add 130 grams tomato puree and cook till the gravy thickens.

10. Add the blended mixture in it and mix well.

11. Then, add 1/4 teaspoon turmeric, 1/2 teaspoon coriander powder, 1/2 teaspoon cumin powder, 3/4 teaspoon red chili, 1 teaspoon salt and mix it well.

12. Add 60 grams tamarind pulp, 220 milliters water and mix well.

13. Now, add the fried eggplant and mix it well.

14. Cover it with lid and cook for 10 minutes.

15. Garnish with coriander.

16. Serve.