INGREDIENTS:

Egg plant
Onions
Green chillies
Ccoconut grated
Ginger
Dhania seeds
Khuskhus, sesame, cumin, dry red pepper
tamarind paste, salt, oil for saute-ing, curry leaves.

Cut the eggplant and saute it in about 3 tablespoon of oil adding salt to taste and keep it aside.

Dry roast and dry grind to smooth powder:

1 tablespoon of dhania seeds

1 table spoon of khus khus seeds

1 table spoon of sesame seeds

1/2 tsp of cumin

3 dry red pepper

Wet grind to a paste:

1 cup of fresh or dry coconut

one medium onion, cut

1″ fresh ginger piece

DIRECTIONS:

In a thick bottomed kadai, add 4-5 tablespoons of oil and pour the wet masala, 1/4 tsp of turmeric, 2 vertically slit green chillies and saute it until the oil leaves the sides

Add the dry masala and add 1/2 tsp of tamarind paste with 1 cup of water.

When this starts boiling add the baingan (egg plant) and more salt to taste.

Garnish it with curry leaves

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