Brinjal masala with a tangy flavour

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Description:

This dish is a treat for your tastebuds and kids will also love it. This is mainly served with Biriyani  but also tastes good with steam rice, chapati, idli etc

Ingredients:
1. Round small brinjal( or any varity)- 10
2. Peanuts - 1/2cup
3. Curry leaves
4. Green chillies - 2
5. Onion - 1
6. Tomato - 1
7. Whole pepper or crushed pepper - 2 tspn
8. Cumin
9. Turmeric powder - 1/tspn
10. Chilli powder - 1 tspn
11. Coriander powder - 1tspn
12. Tamarind whole/ pulp - 1/2 cup
13. Grated coconut - 3 or 4 spoons(optional)
14. Oil
15. Salt to taste
16. Ginger/garlic paste
17. Garam masala - 1/2tspn
18. Water - 1 cup

Procedure:

If guests are visiting and you want to make something rich in taste as a  side dish for your biriyani then go for this recipe including coconut, otherwise you can ignore coconut.

Wash and cut the brinjals. If you are using small brinjals then don`t cut it separate into pieces instead just cut them in 4 pieces without separating them. Chop the onions, green chillies, tomatoes. Soak the tamarind to make the pulp. I would suggest if the peanuts you have are not roasted then lightly roast them. Grind the peanuts, tomatoes and coconut together to make a paste. Take a cooker and pour oil. Splutter cumin seeds and add the curry leaves, green chillies. Next add the onions and ginger/garlic paste saute them. Add the turmeric powder, pepper powder, chilli powder and coriander powder.  Next goes in the brinjal. Mix and saute for few minutes. Finally add the peanut paste, water and salt. Let it cook for 2 whistles and switch off the stove. Once the cooker cools down add garam masala and the tamarind pulp on medium flame. If the gravy is too watery then cook with lids open till you get the required consistency. Pour some oil over the curry before you switch off the stove. Ready ....