Guthi Vankaaya Curry

Ingredients:

for Masala:

Onion : 1 medium size
Tomato : 1 big size:
Ginger & garlic paste : 1spoon
Salt : 1 spoon
Fresh coconut: 1/4 cup
Red chilli : 1 spoon
Dhania powder : 1/2 spoon
Turmeric : 1/4 tsp
Cilantro : 1.4 cup finely cup
Peanut powder : 1tbsp
Sesame powder (roasted) :2 spoons
Cumin powder (roasted): 1 spoon
Methi powder (roasted) : 1/4 tsp
Tamarind extract : 1/2 tbsp

Cook tomato and onion in water. Let it cool.
Blend all the above ingredients with very little water until smooth.

Seasoning :

Oil : 3 spoons
Mustard seeds : 1/2 spoon
Onion :1 small size finely cut
Tomato : 1 medium finely cut
Curry leaves : 2 twigs
Indian egg plant/brinjal : 6 in number

Method:

Wash brinjal and cut the stem. make a slit to the brinjal like this '+'. (You can keep the stem and make the slit other side of brinjal). Keep it in the water to prevent them in turning to brown color.
Heat oil in a pan.
Add mustard seeds. Let it pop.
Add curry leaves, onion, tomato. Saute it for few min.
Add cut brinjal and close the lid. Cook until its half done.
Add ground masala. Mix well. Close the lid.
Cook until the masala mixture leaves the sides of the pan.
Add water to prepare for the water. (Add water to make the gravy either thick/thin in consistency).
Cook until the brinjals are cooked well. Switch of the stove.
garnish with cilantro.

Tip : Roasted dry coconut powder can be substituted for fresh coconut.