Brinjal gravy

Baby brinjal gravy 

Ingredients 

Small dark purple brinjal - 12

Turmeric powder - 1/2 teaspoon 

Salt as required 

Medium onion - 1

Tomato - 1

Ginger one inch

Green chilies - 2

Garlic - 2 pods

Curry leaves - a few

For dry roasting 

Peanuts - 1/2 cup

White til - 2 tablespoon

Red dry chilies - 2

Coriander seeds - 1 teaspoon 

Jeera - 1/2 teaspoon 

Hing a small piece 

Tamarind a small gooseberry size 

For shallow frying 

Peanut oil - 2 tablespoon 

Method 

1. Dry roast ingredients and make a coarse powder. I have roasted tamarind also and powdered all of them together to a coarse powder. 

2. Cut onion, garlic, tomato and ginger, grind to a smooth paste. Keep aside. 

3. Wash, slit into four and immerse baby brinjals in water for 10 minutes, remove from water, dry. 

4. In a Kadai pour oil add the  slit brinjal, turmeric and salt, close lid cook for about 5 minutes, gently toss it and cook til tender. Remove and keep aside. 

5. In a heated kadai pour a little oil, add tomato gravy and cook til oil separate. 

6. Now add the peanut powder, add 1 1/2  cup of water and cook for about 10 minutes, The gravy will start thickening so please remember to keep stirring or it may get stuck at the bottom and burn. 

7. If the gravy is too thick add little more water and add roasted egg plants, adjust salt and cook further.  You will notice the aroma of peanut and til and the tender brinjal completely cooked in the gravy. 

8. Garnish with curry leaves and serve.