Preparation Method

• Chop the stem, slit the brinjals and immerse in salted water.
• Soak the tamarind and extract the juice.
• Dice the onion finely.
• Heat a pan with Idhayam sesame oil.
• Temper moong dhal, mustard and asafoetida.
• Saute onion.
• Add garlic paste, coriander powder, brinjal and fry well until the colour of the brinjal changes.
• To this add curd, poppy seed paste, powdered jaggery, sesame seed paste, chilli powder and fry well.
• Add turmeric powder, salt, coconut paste, Chilli powder and fry until everything blends together.
• Pour the tamarind extract and allow it to boil.
• When the brinjal is done and the gravy thickens, sprinkle coriander leaves, remove from the fire and serve hot with rice.