This is an Authentic South Indian Spicy gravy that goes very well with rice, idli and pongal. Usually it is made with small brinjals frying them in oil and adding fresh ground spices.Ã‚Â
Small brinjals (eggplants) 8 to 10
Small onions (Shallots) 10
Tamrind juice extracted from a lemon size tamarind 500 ml
Sambar powder 3 tea spoons
Sesame oil 3 tb spoons
Dry roast 2 tb spoons of coriander seeds, 2 tea spoons of chana dal urad dal and sesame seeds each, 2 red chillies, 1 tea spoon pepper, 1 tea spoon cumin seeds to brown and finally add 1 tb spoon of grated coconut to it and roast for a minute. Grind it to paste and keep aside.
Heat a wok with 3 tb spoons of sesame oil. Add mustard seeds. After it splutters add the brinjals which were slitted on four sides like a flower.
Fry them till the outer skin becomes brown in colour. Then fry the shallots with them for a minute. Add sambar powder and fry well with it. Now add the tamarind juice, turmeric powder, and salt to it. Allow it to boil well till the brinjals become soft. _x000D_ _x000D_ Now add the ground paste and mix well. Add required water. When the gravy thickens garnish with curry leaves and serve.
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