Masala Vankaya (Spicy Eggplant Curry)

Masala Powder - Roast ¼ cup of Chana Dal, ¼ cup of Urad Dal, ¼ cup of Sesame Seeds, ¼ cup of Grated Coconut, ¼ cup of Peanuts, 1 tbsp of Coriander Seeds, 1 tbsp of Cumin Seeds, ¼ tsp of Cloves, ¼ tsp Cinnamon, ¼ tsp of Black Peppercorn, ¼ tsp Fenugreek Seeds and 15 dried Red Chillies in a pan. Grind into a smooth powder once cool. Add a tbsp of Jaggery, tbsp of tamarind paste and a tsp of salt. Blend them to smooth consistency.

Purple Brinjals (Eggplants) - Wash and make two cuts in 12 young Brinjals, one horizontal and one vertical keeping one end intact.

Gravy - Heat a tbsp of Oil in a big pan. Add and toast few Curry Leaves and a tsp of Cumin Seeds and a tsp of Mustard Seeds. Add the brinjals to the pan along with the ground masala powder. Add 2 glasses of Water and stir in ½ tsp of turmeric and ½ tsp of Salt. Cover and cook on medium-low heat for about 20 to 30 minutes, stirring in-between. When brinjals are cooked to tender and masala sauce thickens. Remove from heat and keep aside for 10 minutes.

Serve warm with rice or roti.