Oil Brinjal Gravy

Ingredients

• 10 units Brinjal (Divide them into four parts without cutting them off.)
• 10 tablespoons Groundnut oil
• 1 teaspoon Mustard seeds
• 1 teaspoon Fenugreek seeds
• 1 teaspoon Cumin seeds
• 1 teaspoon Aniseed
• 10 units Garlic cloves (Cut them into 3 to 4 pieces.)
• 2 units Onions (Finely chopped.)
• 2 units Tomatoes (Finely chopped.)
• 1 handful Curry leaves
• 1 handful Coriander leaves (Chopped.)
• 25 grams Tamarind (raw) (Soak for 20 minutes and make into tamarind pulp.)
• 1 tablespoon Red chilli powder
• 1 tablespoon Coriander powder
• 1.5 tablespoons Salt (Or as needed.)
• 1 tablespoon Gingelly oil
• 0.5 teaspoon Turmeric powder
• 1 liter Water

Instructions

1. 1Divide the brinjal into four parts without cutting them off. Heat 2 tablespoons of groundnut oil in a pan and fry the brinjal on low flame for 5 to 7 minutes. Allow it to cool.
2. 2In a pan, heat 8 tablespoons of groundnut oil. Add mustard seeds, cumin seeds, aniseed, and fenugreek seeds. Once they start to splutter, add garlic cloves and fry for 2 minutes. Add onions and fry until they turn light brown.
3. 3Add tomatoes to the pan and fry for 5 minutes. Stir in turmeric powder, red chilli powder, and coriander powder, and fry for another 5 minutes on low flame. Add the fried brinjal and cook for 3 minutes. Pour in the tamarind pulp.
4. 4Add 1 liter of water and salt to the pan. Cook on medium flame for 15 minutes. Stir in gingelly oil and let it simmer for 3 minutes on low flame. Garnish with coriander leaves before serving.