Brinjal Curry

Ingredients
Medium size brinjals -8 (not round ones)
Ginger -2inches
coriander-equal to ginger
tamarind juice( thick) -1 t.sp.
turmuric powder-1/2 t.sp.
chana dal--1 t.sp
Urud dal-1 t.sp
mustard seeds-1/2 t.sp
cumin seeds-1/2 t.sp
oil-4 t.sp.s
green chiilies 5
red chillies -3(cut into pieces)
salt to taste

Method:
1.First make a paste of green chillies, ginger, coriander leaves nicely.
2.Cut the brinjals into 2 inch pieces.
3.Heat oil in a thick bottom pan. Put chana dal, urud dal, cumin seeds, mustard seeds. Allow to splutter. Add red chillies and fry nicely.
4.Put the brinjal pieces, salt and turmuric.
5.Fry them for a while and cover the pan, with a plate. Put some water in the plate.
6.After the brinjals are half cooked, put the tamarind juice, ginger-coriander paste in the brinjal pieces and mix well.
7.Close the pan again, but stir it frequently.
8.After 5 or 6 minutes, the curry is ready.
9.Sprinkle the coriander leaves and serve.
10.Tastes good with white rice and ghee.

Brinjal Theeyal

Ingredients
Small Brinjal - 4 nos.
Red Chili Powder - 1 tsp
Coriander Powder - 2 tsp
Turmeric Powder - tsp
Tamarind - small piece
Mustard Seeds - 1 tsp
Grated Coconut - cup
Methi Seeds - tsp
Onion - 2 medium
Curry Leaves - few
Coconut Oil - 2 tbsp
Salt to taste

Method
Cut the brinjals into small cubes and boil it with salt.
In a pan fry the methi seeds and grated coconut with tbsp oil.
Then make a paste of this. in another pan add oil, mustard seeds and curry leaves and saute.
Add red chili, turmeric powder and coriander powder to the above.
To this add the boiled brinjal and mix well next, pour the tamarind water to this and then add coconut paste.
Mix well till dry and serve hot.

Masala Brinjal

Ingredients for Curried eggplant :
500 gm brinjals
3 tbsp oil
1 tsp mustard seeds
1 sprig curry leaf
salt to taste
1/4 tsp turmeric powder
a lemon-sized piece of tamarind

Roast in tsp oil and powder
2 tbsp sesame seeds
1 tbsp gram dal
1 tbsp coriander seeds
4 dried red chillies
1/4 tsp asafoetida

Method:
1. Wash and cut the brinjals into fours. Extract the pulp from the tamarind by boiling it in some water and then squeezing.
2. Heat the oil, and add the mustard and curry leaf. When done, add the brinjals and turmeric, and fry on a low fire. Sprinkle a little water, cover the vessel and cook on low heat until the brinjals turn soft.
3. Add the tamarind extract, salt and cook for some more time until almost all the water has evaporated. Add the masala powder and stir for a few minutes. Remove and serve hot.