Indian Brinjal (egg plant) are very different from their cousin which is typically found in your local grocery store. The main difference is in size. they are about the size of a small onion. Some recipies can be made using the large "american" eggplant. However, this recipie requires the indian variety. They can often be found at the Indian grocery store.
¼ Cup Chana dal
¼ Cup Urad dal
¼ Cup Sesame seeds
¼ Cup Grated coconut
¼ Cup Peanuts
1 Tbsp Coriander seeds
1 Tbsp Cumin seeds
¼ tsp Cloves
¼ tsp Cinnamon
¼ tsp Black peppercorn
¼ tsp Fenugreek(methi) seeds (optional)
15 Dried red chillies
1. Roast the above items Take care not to black or burn them.
2. Once they are cool enough to touch, take them all in a mixer. Add 1 Tbsp each of Jaggery and Tamarind juice and 1 tsp of Salt.
3. Blend them to smooth consistency.
4. Take 12 young fresh looking brinjals. Make two cuts in each brinjal, one horizontal and one vertical Like plus (+) shape. Keep them all connected by the stem.
5. Heat a tablespoon of oil in a big skillet. Add and toast few curry leaves and a teaspoon each of cumin and mustard seeds.
6. Add the cut brinjals and the masala powder you have grinded earlier to the skillet.
7. Add about a glass of water.
8. Stir in ½ tsp each of turmeric and salt.
9. Cover and cook on medium-low heat for about 20 to 30 minutes, stirring in-between.
10. When brinjals are cooked to tender and masala sauce thickens up a bit turn off the heat.
11. Let the curry sit on stove for another 10 minutes like that, giving more time for the flavors to mingle well.
12. Serve warm with rice or roti.
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