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Karnataka style Baigan


5 - 6 brinjals

1. In a kadhai add some oil and cook the brinjals till done. Keep aside


Ingredients for Masala

1 tbsp urad dal
2 tbsp chana dal
1 tbsp dhania akha
1 tsp jeera
1/4th tsp fenugreek seeds
Few drop of  Oil
5 to 6 curry leaves


Method for Masala

1. add one tsp oil and roast the masala
2. Cool and grind into a powder

Ingredients for Gravy

1/2 katori roasted and peeled groundnuts
1/2 cup fresh coconut
1 tbsp sesame seeds
1 tsp khus khus


1. Heat kadhai and roast the khus khus for a while.
2. In a grinder, grind nariyal, peanuts, khus khus and sesame seeds adding a little water.
3. Keep aside.


For Tempering.
2 finely chopped onions
1 tsp mustard seeds
1 tsp jeera
1/4th tsp hing
4 -5 curry leaves ( 1 stick)
2 tsp mirchi powder
1/2 tsp Haldi powder

In addition to this

1 lemon sized imli
1 tsp jaggery

Method

1. Heat oil
2. Add mustard seeds , jeera, hing, curry leaves.
3. Add mirchi and haldi powders.
4. Add the masala and gravy.  Add some water.
5. Add the baingan and cook for a few minutes
6. Add tamarind and jaggery. Cook for a few minutes.
6. Serve hot with rice or roti




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