- 5-6 Small size Baingan
- ½ tsp mustard seeds
- ½ tsp fenugreek seeds
- 4-5 curry leaves
- Fresh chopped coriander leaves
- Salt to taste
For the paste:
- 2 tbsp ground peanuts
- 1 tbsp sesame seeds
- 1 tsp poppy seeds
- 3 whole dry red chillies
- 1-2 green chillies
- 1 large onion sliced
- 2 tbsp grated coconut (If it’s dry coconut-soaked in ½ cup water)
- 1” Ginger chopped
- 5-6 Garlic cloves
- 2 tsp Cumin seeds
- 2-3 tsp Coriander-Cumin powder
- 1½ tsp Garam masala
- 1tsp turmaric powder
- Lemon sized Tumrind (soaked in hot water)
- Or Dried Mango slices (Amchur) can be used
- Slit the brinjals into quarters from the bottom without removing the top green portion. Spread the oil with a brush inside and outside of brinjals and microwave it for 5-6 min on high power with 1 tbsp of oil. Remove the brinjals from the bowl and keep aside.
- In the same microwave bowl, in the remaining oil, add sliced onions and microwave it for 2 min.
- Now grind all the dry masalas, ginger and garlic in the mixer. Then add cooked onion, soaked coconut and tamarind. Grind them properly into smooth paste.
- In a microwave safe bowl, put 2-3 tbsp oil, mustard seeds, fenugreek seeds and curry leaves and microwave it for 1 minute. Then add the prepared paste and microwave it for 3 minutes. Then add salt, some water (if required, to make the gravy of proper consistency), brinjals and cook again for 2 min.
- Garnish with fresh coriander leaves.