Oil Brinjal Masala

Ingredients:

Brinjal - 8
Onion - 1
Tomato - 1
Garlic - 4 cloves
Scraped coconut - 4 teaspoon
Roasted skin-removed groundnut - 1/3 cup
Sesame / Ellu (white / black) - 3 teaspoon
Corriander seeds - 4 teaspoon
Red chili powder - 3 teaspoon
Turmeric powder - 1 teaspoon
Watery tamarind pulp - 1/4 cup
Oil - 1/3 cup
Salt - as needed

Procedure:

• Remove the stems of the brinjal and make slits lengthwise. (If the brinjals are bigger, cut them into medium size pieces.)
• Roast sesame / ellu  and coriander seeds separately without oil.
• Add groundnut, coconut and grind well.
• Add sauted onion and tomato, little water to this and grind to a paste.

• Add oil to a frying pan and place the brinjals.
• When the brinjal changes colour, add chopped garlic, ground pste, turmeric powder, salt and ad little water.

• Let the masala boil till the raw smell goes off.

• See to it that brinjals are not cooked too soft.
• When the masala thickens, switch off the stove.

Note:

• If you prefer a gravy, switch off the stove when the masala retains some water.
• When we prepare for our family, quantity of oil can be reduced.
• It is a perfect side-dish for biriyani, ghee rice and chappathi.

Learnt from: Mrs. Nalini Sadanand, my friend