A spicy south indian curry made with brinjals. Usually served as a side for biryani or plain rice.
Instructions
Dry roast sesame seeds and peanuts separately until they release aroma and turn slightly golden. Lightly toast cumin, black peppercorn and dry red chillies and grind them with sesame seeds, peanuts, cinnamon and cloves to make a coarse powder. Soak tamarind in warm water to make a thick tamarind paste. Wash the brinjals, cut off the stem, cut criss-cross on the opposite side of the stem and stuff them with little of the ground powder.
Meanwhile heat oil in a pan, splutter mustard, black peppercorns and curry leaves. Add the stuffed brinjals and fry until they turn tender. Now add, asafoetida, turmeric powder, red chilli powder, coriander powder, ground masala powder along with tamarind pulp and salt. Fry everything for few minutes then add little water and cook with closed lid for 5 to 6 minutes on low flame. When the masala thicken add some more curry leaves and serve hot with biryani.