SESAME PEANUT BRINJAL CURRY

Preparation Method :

• Wash and dry the brinjals.
• Slit brinjals into four sections lengthwise without cutting off the stem.
• Heat 2 Tablespoons of sesame oil in a pan. Now add the brinjals along with salt and shallow fry them for 10 minutes on low to medium heat. Keep them aside.
• Meanwhile prepare a fine paste with half of the chopped onions, garlic pieces, dry chillies, coriander seeds, sesame seeds and groundnuts. Keep the paste aside.
• Heat 3 Tablespoons of oil in a skillet. Add cumin seeds, mustard seeds and urad dal. Once the mustard seeds splutter, add the remaining chopped onions and curry leaves. Fry them till the onions turn transparent.
• Once done, add the masala paste and fry till the raw smell goes off. Later, add turmeric powder, chilli powder, coriander powder and fry for 2 more minutes.
• Now, add finely chopped tomatoes and fry the whole mixture till the tomatoes gets mashed up.
• Once done, add the shallow fried brinjals and fry for a minute. Squeeze the soaked tamarind and add the juice to the brinjal mixture. Add chopped coriander leaves and gently combine the whole mixture.
• Now, add water and salt as required and allow the whole mixture to cook further for another 15 to 20 minutes on a medium heat or till the brinjals are well cooked and soft but not mushy.
• Serve hot with rice/rotis, dosa/idli.