A favourite with every Konkani household. This version is dry with just a little water being sprinkled while cooking the brinjals.
- Brinjals, 8-10
- Fresh Coconut Gratings, 3/4 cup
- Roasted Red Chillies (Byadgi), 6-8 or as per taste
- Tamarind, marble sized ball
- Coriander seeds, 1 and 1/2 tsp
- Methi seeds, 1/2 tsp
- Oil, 1-2 tbsp.
- Mustard seeds, 1/2 tsp
- Curry leaves, 1 sprig
- Salt, to taste
- Wash the brinjals without cutting their stalks
- Without breaking off the quarters, slit each of the brinjals into four keeping the stalk intact. Keep aside.
- In a little oil, roast separately the red chillies, coriander seeds and methi seeds.
- Grind together coconut gratings, red chillies, tamarind, coriander seeds and methi seeds to a coarse paste adding just the required amount of water
- Heat oil in a kadhai, on medium heat add mustard seeds.
- When they splutter, add curry leaves and sauté
- Next, add the slit brinjals and salt
- Sprinkle a little water and cook the brinjals covered over medium flame, stirring from time to time,
- Once the brinjals are almost cooked add the ground masala paste
- Mix it well and cook till the water evaporates and the masala gets roasted
- And the brinjals are well coated with the masala
- Serve hot