round brinjal (blackish purple): 1 pound
small tomatoes: 2
onion: 1 big
thick tamarind paste: 2 tbs.
pappula podi: 1 tbs. (optional)
ginger garlic paste: 1 tsp.
salt: per taste
red chilli powder: 1 tbs.
garam masala: 1 tsp.
turmeric powder: 1 tsp.
curry leaves: 2 stalks
oil: 2 tbs.
cinnamon: 1" piece
cashew nut powder: 1 tsp.
Roughly chop onions, tomatoes, chillies and then grind these with ginger garlic paste, curry leaves, pappula podi, tamarind paste, garam masala, salt and turmeric powder
Make 2 slits (horizontal and vertical) in each Brinjal such that you get 4 slit quarts.
Don't cut it fully. It should still be joint at the stalk.
Now, keep a deep dish on the stove.
Add oil. Once oil heats, put cinnamon, cloves and cardamom powder.
Once they splutter, add the prepared paste. keep this on medium heat.
Now, let it simmer for about 3 minutes.
Drop the brinjal in this gravy now.
Reduce the heat to between sim and medium.
Close the lid and let it cook for 10 mins.
Stir 2-3 times in between.
Add red chilli powder now and then close the lid again. Let it cook for 10 more minutes.
Turn off the stove and add cashew nut powder.
Mix it with the gravy.