Brinjal Bharta (Eggplant curry)

Ingredients:

1. Eggplant: 6 Medium
2. Onion- 1 Medium
3. Grated coconut- 1/2 cup
4. Shahi jeera- 2 Tsp
5. Coriander Seeds- 1 Tsp
6. Fenugreek seeds- 5 to 6 Seeds
7. Red chilli- 5
8. Tamarind extract - 2 Tsp
9. Salt
10. Curry leaves
11. Mustard Seeds- For seasoning
12. Water

Procedure:

Slit the Eggplants and boil with salt and turmeric powder in microwave for 10 mins.
Dry roast Coriander seeds, fenugreek seeds and shahi jeera till it leaves out a nice aroma. Coarsely grind this with coconut and fried red chillies.
In the pan add little oil, allow the mustard to splutter, add the curry leaves and ground masala, Add little water and allow to cook in low flame for 10 mins adding salt and tamarind extract, Now add the boiled eggplants to the ground masala. Make sure all eggplants are stuffed and coated with the masala evenly. Cover the lid and cook untill done. Finely sprinkle good amount of fried onions on top of the curry.
Can be had with roti or as a side dish with rice.