Brinjal / Eggplant-12 small sizes
Ginger-Garlic Paste-1 tsp
Tamarind - Gooseberry size ball
To be Dry Roasted and Make into Paste:-
Ground Nuts - 1/4 cup
Sesame Seeds- 2 1/4 tbsp
Coconut -1/4 cup
For the Seasoning:-
Cinnamon Stick - 2 no small
Bay Leaves-3 nos
Cumin Seeds-1/2 tsp
Fenugreek Seeds-1/4 tsp
Turmeric Powder-1/4 tsp
Chilli powder_1 tsp as required
Coriander Powder-1 tbsp
Cumin Powder-2 ts
Garam Masal Powder-1 tsp
Salt to taste
Soak tamarind in warm water and extract 1 cup of juice.Throw the pulp.Keep it aside.
Now Grind everything to a past adding little water.Keep it aside.
Wash and slit the eggplants cut as four parts but don't cut at the end.
Heat oil in kadai and deep fry the eggplants till it becomes soft. Keep it aside.
Heat a big pan add oil ,add the cumin seeds,cinnamon stick.cloves,bay leaves,mace,fenugeek ,hing and curry leaves, then its change the color and chopped onions and saute till oinions turn golden brown.
Then add ginger-garlic paste ,turmeric powder,chilli powder,coriander powder,cumin powder,garam masala powder and fry for some time.
Then add the ground paste mix well.Keep stirring while frying to avoid getting burnt at tht bottom.When the paste starts sticking to the pan observe that oil starts separating-fry till ssuch time.Then add water,tamarind pulp and salt mix well.Bring the gravy to boil for 5 to 9 minutes.
Then add the fried eggplants and mix once. Simmer and cook till it leaves oil and everything gets blended well.
You can adjust the consistency of the gravy as per your preference.If you want more gravy,you can add water and get your desired consistency.
Transfer the curry to a serving bowl and serve hot with biriyani or pulao or even with withe rice or chapatis.