Recipe Number: 

Cuisine: Indian

Serves: 4

• 8 brinjals (eggplant)
• 1/4 tsp mustard seeds
• 1/4 tsp fenugreek seeds
• 1/4 tsp nigella seeds
• 8 to 10 curry leaves
• 3 green chillies , slit
• 4 tbsp oil
• saltto taste
  
  For The Coconut and Sesame Paste
• 2 tbsp sesame seeds
• 2 tbsp grated coconut
• 2 tbsp raw peanuts
• 1 tsp chopped ginger
• 1 tsp chopped garlic
• 1/4 cup chopped onions
• 1/4 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp cumin seeds powder
• 1 tsp chilli powder
• 1 tsp tamarind pulp
  
  For The Garnish
  2 tbsp chopped coriander

Preparation: 
For the coconut and sesame paste

1. Combine the sesame seeds, coconut, peanuts, ginger, garlic and onions in a broad non-stick pan and dry roast them over a slow flame for 3 minutes.
2. Add the turmeric powder, coriander powder, cumin seeds powder, chilli powder and tamarind pulp and blend to a smooth paste using ½ cup water. Keep aside.
   
   How to proceed
3. Slit the brinjals, lengthwise, into four, but leave the stems on, so the eggplants remain joined at the stem. Keep aside.
4. Heat the oil in a deep non-stick pan, add the mustard seeds, fenugreek seeds and nigella seeds and sauté on a medium flame for 30 seconds.
5. When the seeds crackle, add the brinjals, curry leaves and green chillies and sauté over medium flame for 3 minutes, while stirring occasionally. Remove the brinjals and keep aside.
6. In the same pan, add the coconut and sesame paste, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
7. Add the cooked brinjals, ½ cup of water and salt, mix gently and cover with a lid and cook on a medium flame for 5 minutes, while stirring occasionally.
8. Serve hot garnished with coriander.