Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      small         brinjals -- (8 to 10)
   2      cups          onions finely chopped
     1/2  cup           coconut fresh grated
   1      teaspoon      garlic grated
   1      teaspoon      ginger grated
   1      stalk         curry leaves
   1      tablespoon    coriander leaves finely chopped
     1/2  teaspoon      turmeric powder
   2      tablespoons   tamarind pulp
   6      whole         red chillies dry
   1      teaspoon      coriander seeds
     1/2  teaspoon      cumin seeds
     1/4  teaspoon      mustard seeds
                        salt to taste
   3      tablespoons   oil

Preparation:

Remove stems of brinjals. Make 2 cross incisions at base of each. Soak in salted water for 10 minutes. Meanwhile, toast coconut on dry griddle, for 1 minute. Add chillies, coriander, cumin, toast 1 minute more. Dry grind to a medium coarse powder. Heat oil in earthen cooking pot or heavy pan. Add mustard seeds, allow to splutter. Add ginger, garlic, curryleaves. Stir. Add onions, turmeric, saute till onions are tender. Add spice powder and saute till mixed well. Add 2 cups water, salt, brinjals, and mix. Bring to a boil, cover and simmer for 15 minutes, stirring occasionally. Add tamarind pulp. Cook till brinjals are tender. Most of the water will be absorbed and oil will separate. Garnish with coriander. Serve hot with lime rice/ jeera rice/ plain rice and papad. Making time: 45 minutes Makes: 5 servings bowl Shelflife: Best fresh