Sweet nd sour brinjal/ eggplant

My husband is a big eggplant fan..He loves it in any form. So I always keep trying various eggplant recipes at home...MMM I m salivating..This curry is super delicious & irresistible when served with hot hot phulka/ paratha... Tamarind juice will add the extra zing... Super delicious nd a must try recipe..:)

Small round purple brinjals 8-10

Tamarind pulp- 1tblsp

Grated Jagerry - 1tbsp (if u want u can increase or decrease the quantity as per your taste)

Salt as per the taste

Mustard seeds – 1tsp

Hing a pinch

2-3 dry red chillies

Curry leaves a few

Oil- 2 tblsp

Chopped coriander leaves- a few

Grind all the below ingredients

1 medium size tomato- cut in cubes

1 large onion cut in cubes

Chopped Ginger 1" long

Small Garlic cloves 5

Green chillies 2 nos

Mustard seeds 1 tsp

Turmeric powder 1/2 tsp

Chilli powder ½ tsp

Coconut 1 tblsp

Method:

Wash the brinjals thoroughly and make 4 slits and keep aside.  Put the brinjals in cold water.

Now heat oil in  a pan. Add dry red chillies, mustard seeds, hing & curry leaves. When they crackles add the brinjals & sauté them. Sprinkle little salt over them. Sauté for 5-6 min till they r 50% cooked. Now add the blended masala to it. Mix well & cover and cook till brinjals are tender. Check in between otherwise the gravy will stick to the bottom. If required add ½ cup of water to the gravy. Now switch off the flame & garnish with chopped coriander leaves. Serve hot with chapatti/ paratha or any type of rice/ pullav.