2 Tsp peanuts 1 1/2 Tsp seseme seeds 6 small brinjals 1 1/2 cups onions 1 cup tomatoes one pinch jaggery 3 Tsp Tamarind juice 1/4 tsp haldi salt and chilli powder to taste 1 1/2 cups water Oil for cooking
1. Cut the brinjals in four quarters without slitting completely. 2. Deep fry the brinjals on low-med heat in oil till they are soft and cooked. 3. Roast the peanuts and seseme seeds separately and grind the them to a fine powder 4. Fry onions in oil till golden brown and once cooled, grind to paste. 5. Take a flat frying pan, heat some oil in it. Once oil is hot, add the onion paste and the seseme and peanut powder - saute for sometime till oil leaves the mix 6. Add tomatoes, salt, haldi and chilli powder and cook on low-medium and add some water to this mis. 7. Once tomatoes are cooked and the gravy is consistent, add the brinjals. 8. Cover the pan and let it simmer on low-med heat for 7-10 minutes. 9. Adjust taste based on liking. Garnish with cilantro Serve with steamed rice.