Friday, November 6, 2009
Small Eggplants - 6 - (each cut into 4 big quarters)
Onion - 1/2
Cilantro for garnishing
Mustard Seeds and Curry leaves for tempering
Garlic - 3 pods
Cinnamon - 1 inch stick
Clove - 4
Red chilies - 4
Coriander seeds - 2 tsp
Sesame Seeds - 2 tsp
Coconut - 1 tbsp. (grated)
Mixture of tamarind extract and grated jaggery
Mix the above masala and roast in a little oil till they are roasted well. Cool and grind and keep aside.
Temper oil with mustard and curry leaves. Add the chopped onions and cook till transparent. Add the eggplants and cook uncovered for 2 minutes and then covered on low flame till they are almost cooked. Add the ground masala and some tamarind jaggery. If required add a few teaspoons of water and cook till the eggplants are soft and fully cooked. Garnish with chopped coriander leaves.