BRINJAL KA SALAN

250 grms brinjals cut into thick strips
2 onions chopped
1 tsp ginger paste
1 tsp garlic paste
1 tsp chillie powder
1 sprig curry leaves
1 green chillie cut into strips
½ cup thick tamarind juice from lime sized ball.

To Temper:
3 tbs oil
½ tsp fenugreek seeds
¼ tsp cumin seeds
¼ tsp mustard seeds
¼ tsp aniseeds
A pinch of ajwain seeds

To Roast And Grind:

1 tsp coriander seeds
1 tsp sesame seeds
2 tbs grated coconut
1 tbs of ground nuts.

Method:
Cut the brinjals into thick strips. Deep fry for about 5 minutes.
Remove and keep aside.

Heat oil in a wok, add in the tempering one by one.
Fry them for a minute, add in the curry leaves.
Now add in the chopped onions and sauté well.

When the onions turn limp, add in the ginger, garlic paste.
Add also the salt and chillie powder, green chillie and fry well.
Now add in the tamarind juice and cook well till the raw smell goes.
Add in the ground paste and fry for about 4 minutes.

Now add in the fried brinjals, and little water to form thick gravy.
Simmer for about 5 minutes, remove and serve.