• Desiccated coconut 2 tbsp
  • Water ½ cup
  • Brinjal round 3 – 4
  • Oil ¼ cup
  • Onion 2
  • Crushed coriander seeds 1 tbsp
  • Dry red chilies 4 – 5
  • Garlic 4 – 5 cloves
  • Tamarind paste ¼ cup
  • Turmeric 1 tsp
  • Brown sugar 1 tsp
  • Sesame seeds roasted 2 tbsp
  • Mustard seeds 1 tsp
  • Green chilies 1 – 2
  • Salt to taste


Mark cuts on each brinjal into 4 long quarters. Make it sure they are not separated and connected to each other.

Heat a ¼ cup oil in a pan, add in brinjals and fry well till their color is changed. Now lower the flame, cover and simmer till they are well tender.

In a separate wok heat 2 – 3 tbsp oil. Add 2 chopped onion, 1 tbsp chopped coriander leaves and 4 – 5 dry red chilies. Fry well till onion turns into golden brown color.

Now put the onion mixture and blender, add 2 tbsp desiccated coconut, 2 tbsp sesame seeds, 4 – 5 cloves of garlic and a little water. Blend the mixture very well to a smooth paste.

Now remove prepared paste into a bowl, add ¼ cup tamarind paste and 1 tsp turmeric powder. Mix well.

Add the paste to brinjals, also add salt to taste and 1 tsp sugar. Cook for about 6 – 8 minutes till sauce thickens.

Remove brinjals with its gravy in a serving bowl.
Make tarka by heating a little oil in a frying pan, add 1 tsp mustard seeds, 1 – 2 sliced green chilies and sauté for a while. Pour tarka mixture on top of brinjals. Serve hot with chapatti or plain boiled rice.

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