Ingredients
Small Brinjal : 6 Nos
- should be fried till the skin is shrinked
gingelly oil
Whole Garam masala spices: 2 pattai, 2 cloves, 1 piece kal pasi, 1 cardamom
Fennel - 1/2 tsp
Fenugreek : 1/4 Tsp
Onion -1 small
Turmeric - 1/2 Tbsp
Tomato : 2
Chilli Powder - 3/4 tsp
Coriander Powder -1 tsp
Tamarind syrup 1.5 tpsp
Curry Leaves : 2 strings
Coriander Leaves : handful
Oil For cooking : 4 tbsp
Salt to Taste
Roast and Grind
oil
Fennel - 1/2 tsp
Cashew nut- 5 Nos
Poppy Seeds -1/2 tsp
Garlic - 5
Fried Gram - 1 tbsp
Grated Coconut - 2tbsp
Preparations
Take a pan and heat the oil, fennal, cashew nuts, roasted chickpeas, poppy seeds, garlic, and coconut until the cashew nuts are golden.
Grind it into a thick, smooth paste once it has cooled.
Take a pan and fill it with oil, curry leaves, fennal, fenugreek, and whole garam masala spices. Once the onion is roasted, add the turmeric powder, tomato, chilli powder, coriander powder, water, tamarind water, and wait for the water to boil. After that, add the brinjal, salt, and add the ground masala . Add the coriander leaves last.