| STEP 1: Prepare the brinjals by cutting off the stems and making two incisions, diagonally halfway up each brinjal. Take care not to cut the brinjals into two. Soak the brinjals in salt water for about 10-15 minutes to reduce the natural bitterness. |
 |
| STEP 2: On a heated frying pan dry roast the grated coconut for 5-6 minutes, then add the chillies and coriander seeds and roast for 2-3 minutes. Add the cumin and roast for 1 minute |
|
| STEP 3: Grind this mixture (when hot) into a fine paste, adding a litter water. Set aside. |
|
| STEP 4: Heat oil in a vessel and add the mustard seeds. When they begin to crackle, add the garlic, ginger, curry leaves, onions and turmeric in this order. Allow this to cook for 5-10 minutes. Add the spice paste and saute for a further 10-15 minutes, adding a little water if necessary. |
|
| STEP 5: Add 2 cups water, salt to taste and the brinjals. Cook covered untill the brinjals are almost done. |
|
| STEP 6: Add the tamarind pulp and continue cooking until the brinjals are tender. Garnish with chopped coriander leaves before serving. |
