I am so fond of eggplants and so are my kids. We love to have eggplants in any form. I got this recipe from one of my neighbour and when I tried it out, it turned out to be too good. It became a good rice accompaniment and also for chappati.
Ingredients
Eggplants - 1/2 kg (small sized)
Small Onions - 100 gms
Tomato - 2 nos
Big Onions - 1 no
Green Chilly - 2 nos
Red Chilly - 6 nos
Curry Leaves - 1/4 cup
Coriander Leaves - 1/2 cup
Tamrind Paste - 2 tbsp
Salt - To taste
Method:
Slit the eggplants into 4 (without cutting it fully). In an pan add 1/2 spoon oil and fry the small onions till they turn glassy. Add the curry leaves and red chilly to it and saute it for a few more minutes. Grind these along with coriander leaves to a very fine paste.
Cut the big onions into thin strips. Heat 1 tbsp of oil and add the ground paste to it and saute for a min. Add the slit brinjals to it and mix it well with the paste so that the paste gets smeared all over. Add 2 cups of water to the paste and add the tamrind paste to it and mix it well so that the tamrind paste gets dissolved in the water. Add salt and let it boil. When the gravy becomes a semi thick paste, remove from flame.
Decorate it with finely chopped coriander leaves.
This goes very well with hot rice and also chappati.
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