Brinjal - 4
Onion - 1 big chopped fine
Tomato - 1 medium chopped fine
Garlic - 3
Tamarind - 3 inch piece( one small lime size)
Coconut grated - 1/4th cup
Sesame seeds - 1 tbsp
Peanuts - 2 tbsp
Jeera/cumin seeds - 1/2 tbsp
Cinnamon - 2 small piece
Chilli powder - 1 tsp
Dhaniya powder - 1 tsp
Turmeric powder - 1/4 tsp
Salt as needed
Oil - 1 1/2 tbsp

For tempering:
Mustard seeds, urad dhal, jeera and curry leaves ( all few)

Soak tamarind in a cup of water for 20 minutes and extract a dilute pulp...
Dry roast peanuts...transfer to a bowl/plate and later remove skin.
Dry roast sesame seeds till they pop up and get a light brown colour...
Cut brinjal lengthwise and immerse in water.
Grind together coconut, garlic, jeera, cinnamon,roasted sesame seeds and roasted peanuts with little water to a fine paste.

Heat oil in a kadai/pan and add onions ...fry till they are golden brown .... next add chopped tomatoes, fry till they are mashed and pulpy... next add chopped brinjal slices and saute for 2 minutes....now add all the powders( can substitute with your home made curry powder)...mix well and add tamarind pulp...reduce flame and let it cook for 4 - 5 minutes...next add the ground paste and salt... cook till the raw smell leaves for about 10 minutes.
Heat a tsp of oil in a small kadai and add mustard seeds, urad dhal, jeera and curry leaves...when it splutters up, pour it on the curry.
This curry goes well with rice.

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