Brinjal curry recipe

INGREDIENTS:

1. Brinjal - 1/4 kilogram
2. Ginger garlic paste - 1 teaspoon (tsp.)
3. Tamarind - 1 lemon size
4. Turmeric powder - 1 teaspoon (tsp.)
5. Chili powder - 1 teaspoon (tsp.)
6. Curry leaf - little
7. Oil - as needed
8. Salt - as needed
9. -- To Roast and Grind --
   1. Blanched peanut - 2 teaspoon (tsp.)
   2. Sesame seed - 2 teaspoon (tsp.)
   3. Chopped Onion - 1
   4. Fenugreek seed - 1/2 teaspoon (tsp.)
   5. Coriander seed - 1/2 teaspoon (tsp.)
   6. Shredded coconut - 1 teaspoon (tsp.)
   7. Cumin seed - 1 teaspoon (tsp.)
   8. Poppy seed - 1 teaspoon (tsp.)

PREPARATION:

1. Slit the brinjal vertically. NOTE: Do not silt into pieces keep it whole.
2. In a bowl add ginger garlic paste, turmeric powder, Chili powder, water as needed and make a thick paste.
3. Soak the tamarind in water and take thick tamarind juice.
4. Dry roast ingredients under the section "-- To Roast and Grind --" and grind them to a thick paste by adding water as needed.
5. In pan heat oil and add curry leaves. Once the curry leaves stop splatting add brinjal and sauté for couple of minutes.
6. Now add the ground thick paste and sauté until the raw smell is gone.
7. Now add the ginger garlic mixture paste and sauté until raw smell is gone.
8. Now add the tamarind juice, water as needed, salt and cook for about 10 minutes or until the brinjal is cooked and the curry become thick to your consistency.

NOTES: