A South Indian dish made with brinjals (eggplants) cooked in a tangy and spicy tamarind gravy.
Prep: 30 minutes
Cook: 40 minutes
Serves: 20 people
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How to Prepare
Prepare the spice paste by grinding roasted coriander seeds, dried red chilies, chana dal, urad dal, cumin seeds, and grated coconut with a little water to form a thick paste.
Wash and slit the brinjals (eggplants) into quarters without cutting through the stem, keeping them intact.
Stuff the prepared spice paste into the slits of the brinjals carefully.
Heat oil in a large frying pan over medium heat and add mustard seeds. Once they splutter, add curry leaves and asafoetida.
Place the stuffed brinjals in the pan and cook on low heat, turning occasionally to ensure even cooking on all sides for about 15-20 minutes.
Add tamarind extract, jaggery, and salt to the pan. Mix gently to coat the brinjals with the tamarind mixture.
Cover and cook for another 10 minutes until the brinjals are tender and the gravy thickens.
Garnish with chopped coriander leaves and serve hot with rice or roti.