Brinjal Gravy

• Slit each brinjal just upto the stem so the brinjal stays intact as a whole piece
• Heat 2 tsp of oil in a pan and saute the brinjals for couple of minutes
• Sprinkle little salt over the brinjals
• Cover and simmer this pan while you prepare the masala for the dish
• Keep an eye on the brinjals.. stir occasionally.. saute till the skins char a little
• Set aside when done

While the brinjals are getting cooked,

• Heat 3 tsp of oil in another pan
• Season the oil with 5 cloves, 1 inch cinnamon stick, 1 tsp of fennel seeds, 1 spring of curry leaves
• Add 1 medium red onion finely chopped
• Add little salt
• Saute the onions till they brown slightly
• Add a pinch of turmeric powder

While the onions are being sauted, grind the following into a fine paste:

• 1/2 red onion finely chopped
• 5 cloves of garlic
• 1 inch peeled ginger
• 1 tsp of cumin seeds
• 6 tsps of grated coconut
• Once the onions are turning brown, add the above ground mixture
• Saute the contents well till oil oozes out.
• Add the sauted Brinjals and stir for 2 minutes so the masala coats well
• While they are being sauted, Grind 2 medium tomatoes to a fine paste and add to the pan
• Saute for 3 minutes till the raw smell of tomatoes vanish
• Add 1 tsp of red chilly powder, 2 tsp of coriander powder
• Adjust salt
• Transfer the contents to a pressure cooker
• Add 1.5 cups of water
• Pressure cook the contents for 1 whistle or about 8 minutes
• Delicious gravy is ready to serve
• Optional: Just before serving (while gravy is hot) adding 1 tsp of ginely oil (nallennai) will take the flavor to a different level
• This gravy goes well with Chapathi, Dosa, Idli or even plain rice
• You may substitute the brinjals with mushroom, potato, chicken, drumstick, or cauliflower