Brinjal (egg pant) Curry

Difficulty Rating 4 (Special Ingredients needed, Grinding required)

10 Small Indian Brinjals or 1 large American Brinjal
½ tsp cumin seeds
½ tsp turmeric powder
4 medium onions chopped (makes about 4 cups of chopped)
8 to 10 Green chillies (adjust)
8 tsps grated coconut flakes
2 tsp coriander powder
4 tbsps oil

For popu
2 tsp mustard seeds
1 tsp jeera (cumin seeds)
8 to 10 curry leaves (optional)
1 tsp cooking oil

1. Cut the Brinjal into long thin strips and soak in salt water.
2. Heat 2 tbsps of oil in a pan and throw in the cumin seeds. Let them crackle, then add chopped onions, green chillies, salt and turmeric. Cook on medium flame till the onions turn soft and golden in color. Allow to cool. Grind with coriander powder and coconut.
3. Meanwhile, heat 2 tbsps of oil in a vessel, and on medium flame fry the brinjals stirring occassionaly till soft but not mushy and the edges start turning golden brown.
4. Add the ground paste to the fried brinjals, and gently mix in with ¼ cup of water. Let it cook on medium flame till the desired gravy consistency is reached. Adjust salt.
5. While the gravy cooks, take a pan, heat 1 tsp of oil, and fry mustard seeds, jeera, and curry leaves for few seconds till they crackle. Add this to the gravy and stir gently.
6. Garnish with coriander leaves and serve hot with steamed rice/rotis