Spicy Eggplant curry

Eggplant is also called brinjal. In other Indian languages it is vaingan (konkani). This is a yummy and delicious Brinjal Curry which goes well as a side dish for rice, dosa, chapathi, puri and paratha.

Ingredients:
Brinjal small size -  10-12
Tomatoes - 3-4 chopped
White sesame seeds – 2 tsp
Peanuts (roast them lightly) - 4 tbsp
Grated coconut - 5 medium tbsp
Turmeric powder - 1/2 tsp
Coriander powder - 1 Medium tsp
Cumin/ Jeera powder - 1 small tsp
Garam masala – 1/2 tsp
Dry red chillies –  8
Green chillies – 4 chopped
Onion – 2 medium chopped
Curry leaves – 2 sprig
Tamarind juice – 1/4 cup
Coriander leaves – 2 tsp chopped
Salt – to taste
Oil – 3 tbsp

Method:

• Wash and make cuts all over the Brinjals. 
• Slightly roast the peanuts, sesame seeds and dry red chillies. Grind them with the grated coconut to a smooth paste, adding enough water. 
• Heat oil in a pan and add onions. Saute till they turn golden brown. Add the tomatoes and fry for sometime.  
• Now add the ground paste and fry for a minute.  Add the spice powders, green chillies and curry leaves. Saute till the aroma comes out. 
• Now lilltle water, tamarind juice and salt. Mix well and bring it to boil. Add brinjal and cook on a low flame for 15-20 minutes.  
• Garnish with coriander leaves.  Serve the yummy Brinjal Curry with any main dish of your choice!