1 tbsp coriander leaves chopped finely
Method
Wash the brinjal and wipe it dry. Make 4 slits along the length of the brinjal, taking care to keep stern intact. Heat oil in a frying pan and fry the brinjal for 4-5 minutes. Drain excess oil and keep aside. Heat another 3 tbsp of oil in the same pan and fry the onion until golden brown. Also add ginger paste, curry leaves and fry for 4-5 minutes. Then add tomatoes and fry until oil separates. Now add chili powder, coriander powder, cumin powder, salt, tamarind pulp and fry for few more minutes. To this curry, add fried brinjal, coriander leaves and cook until the brinjal is tender. Serve hot with chapaties or pulao rice. Serves: 4 Preparation time: 30-35 minutes