Brinjal – ¼ kg., with slit down the centre
Onions – 3 roughly chopped
Salt to taste
Tamarind pulp – 5 tbsp.( a small of tamarind soaked in water and pulp obtained)
Red chillies – 2
Cumin – 1 tsp.
Mustard seeds – 1 tsp.
Split urad dal – 1 tsp.
Sesame seeds – 3 tbsp.
Oil – 2 tbsp.
- Take a pan, add oil and the red chillies, cumin, mustard, split urad dal and sesame seeds. Fry for a minute. Remove and grind together.
- In another pan, add oil and fry the chopped onions. Add it to the other mix in the grinder and give it a whir again, till fully blended. Keep this masala mix aside.
- Take a kadai, add oil and put the slit brinjals to slow cook. Once they are semi-done and have changed colour, add salt and tamarind pulp. Cook till soft.
- Once the brinjals are done, remove them on a plate and let them cool for a minute or two. Stuff the previously done masala mix into their centre and fry them on a low flame for a few minutes till done.
You can try out my other masala curries too. These are easy to make and pair well with rice.