Wash and cut the brinjal into suitable pieces, then coat with oil.
2
Pan-fry the brinjal pieces over medium heat until the surface softens and changes color, approximately 8 minutes.
3
In a separate pan, heat 1 tablespoon of oil and add a few curry leaves.
4
Add the chopped onion and fry until golden.
5
Add the chopped tomatoes and stir well.
6
Add turmeric powder, cumin seeds, black pepper, chilli powder, and coriander powder, stirring until the spices are well combined.
7
Lower the heat and simmer gently, allowing the onions and tomatoes to soften without prolonged cooking.
8
Fold in the previously fried brinjal pieces.
9
Add the grated coconut and mix thoroughly.
10
Soak tamarind (about lemon-sized) in water, squeeze the juice, and add it to the gravy.
11
Add a small piece of jaggery to balance the sour and spicy flavors.
12
Taste and adjust seasoning with salt and water to achieve the desired consistency.
13
In 3 tablespoons of oil, briefly temper the mustard seeds, urad dal, cumin seeds, fenugreek seeds, and curry leaves until fragrant, then pour into the gravy.
14
Add a handful of garlic and 1 cup of chopped shallots, mixing well.
15
Make final seasoning adjustments to achieve the desired taste, then serve.
16
Serve with rice, flatbread, dosa, idli, or other grains for a fragrant, flavorful meal.
PrimedTableBETA
