1. Wash brinjals , breaking the stem ; cut them lengthwise in quarters
. 2. Heat the oil and fry brinjals till the skin gets a brownish color.
3. Remove and keep aside . 4. In the same oil fry the coriander seeds
,chillies and onions . Grind fried spices with coconut and garlic
. 5. Roast gingelly seeds separately and powder . 6. Soak tamarind
and extract pulp . 7. Add to ground spices . 8. To the remaining oil
add chopped green chillies and turmeric and the tamarind mixture .
Fry masala well . 9. Add brinjals and gingelly powder . 10 . Cover
and cook till gravy thickens. 11. Add jaggery and salt . 12 . When
gravy is quite thick remove from fire . 13. In another pan heat fat
. Add mustard seeds and curry leaves . 14. When mustard seeds crackle
pour over the curry . Mix well and serve .
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