Ingredients:Small sized Brinjal (i used violet) -5(approx -200 grams)
Shallots - 15 nos
Garlic pots - 15 nos
Gingelly oil and sunflower oil - 50 ml
Fresh Coconut grated- half cup
Tamarind - small sized
Ingredients for Seasoning:Mustard seeds
Peel garlic and shallots skins. Split brinjal into four parts till half leaving the bottom part of the brinjal. Soak the tamarind in water.
Keep a heavy bottom kadai in stove, add oil, then add shallots and garlic, stir until they become soft and golden color, remove it and let them to cool, so add fresh coconut, fried onion and garlic, half tsp fennel seeds, together and grind it as paste.
Then add brinjal in kadai and fry it till the color become change (but not up to brown color),
add cup of water, sambar powder and salt in the kadai, cover it to boil, after 5 or 6 mins , add the fine paste. add enough water but not more than half liter. Finally add the tamarind extract, boil it for as per your consistency need.
In kadai add oil,splutter mustard seeds and curry leaves. add it to the gravy, add some corriander leaves if you wish
Sorry i forgot to take a snap of output. Will upload later
Serve with Hot rice,or Poori
Side Dishes : Applam,