Step 1
Wash the brinjals and make a slit keeping the stem intact. Soak in salt water for 10 minutes to remove bitterness. Pat dry.
Step 2
Heat 3 tablespoons oil in a heavy pan. Shallow fry the brinjals on medium flame till they turn soft and skin gets light blisters. Remove and keep aside.
Step 3
In the same pan add 2 tablespoons oil. Add mustard seeds cumin seeds and curry leaves. Let them splutter.
Step 4
Add sliced onion and saute till golden brown. Add remaining chopped garlic and saute for a minute.
Step 5
Add chopped tomato. Cook till soft and oil starts leaving the sides.
Step 6
Add turmeric powder red chili powder coriander powder and cumin powder. Fry for 30 seconds on low flame.
Step 7
Add the prepared peanut red chili paste. Cook on medium flame for 4 to 5 minutes till the masala smells roasted and oil separates.
Step 8
Add tamarind pulp salt and 1 and half cups water. Mix well and bring the gravy to a boil.
Step 9
Gently slide in the fried brinjals. Cover and simmer for 10 to 12 minutes on low flame till brinjals are fully cooked and gravy thickens.
Step 10
Sprinkle garam masala powder. Mix gently and turn off the flame.
Step 11
Rest for 5 minutes before serving. This helps the brinjal soak up more flavor.
Step 12
Serve hot with steamed rice or roti.
Step 13
This one is definitely best for lunch as it is hearty spicy and very satisfying.
