Brinjal Salna

For grinding

1 tsp Peanuts

1 tsp Sesame seeds

¼ tsp Fenugreek seeds

For the salna

8 Brinjals (or half an eggplant chopped)

1 cup Tamarind extract

1 tsp Sambar powder

Turmeric powder (a pinch)

1 tsp Peppercorns

¼ cup Vegetable oil

1 tsp Jaggery (or sugar)

Salt to taste

Curry leaves (optional)

Dry roast the peanuts, sesame seeds, and the fenugreek seeds before blitzing them into a powder. Set this aside.

Slit the brinjal, but don't cut it all the way through. If you are using eggplant, chop up half into cubes. In a pan, heat some oil and allow the peppercorns and curry leaves to sputter. Add the brinjal, saute for a few minutes and cook covered for about 5-10 minutes.

Add sambar and turmeric powder and cook for another 2 minutes.

Add the tamarind extract and bring it to boil. When the gravy has thickened, add the ground peanut mix. Add the jaggery/sugar and check the taste for salt.

Cook for another 10 minutes. Take it off heat and garnish with coriander leaves.

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Brinjal Salna