Ingredients vegetarian 2 servings

• ½ kg Eggplant, slit into 4
• 1 no. Onion, sliced
• 1 no. Tomato, chopped
• 1 tbsp Rice
• 2 tsps. Sesame Seeds, white til
• 1 tbsp Poppy seeds, optional
• 1 tbsp Coconut, fresh
• 2 tbsps. Cumin powder
• 2 tbsps. Coriander powder
• ¼ tbsp Turmeric Powder
• 3 nos. Green Chilies, slit
• ½ tbsp Black Pepper
• 2 tbsps. tamarind, paste
• 1 tbsp Peanuts, optional
• ½ tbsp Mustard seeds (black)
• 5 tbsps. Vegetable Oil
• Salt to taste
• Curry Leaf for garnishing

Directions

1. Fry with a little oil, onions, raw rice, coconut, til, peanuts,all the masala powders, tomato and tamarind paste.
2. Then grind to a fine paste.
3. Heat oil in a thick bottoma kadai. add mustard seeds, after spluttering,fry the brinjals (baigan), till the colour changes
4. And alongwith the baigan add, pepper corns, jeera whole, curry leaves, and slit green chilies, then add the ground masala and a little water, add salt to taste and cover and cook.
5. Then see if the gravy is thick and the baigan cooked.
6. Remove and garnish with coriander leaves.

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