brinjal serwa

Ingredients:
To Grind:
Ginger - 1 inch
Garlic - 4 pods
Scallions - 2
Country tomato - 4 (1/2 lb)

To Powder:
Fenugreek Seeds - 1 tsp
Cumin Seeds - 1 tsp
(I added 1 tsp sesame seeds because I ran out of sesame oil. But if you are using the sesame oil, you can leave the seeds).

For Tempering:
Peppercorns - 1/2 tsp
Cumin - 1/4 tsp
Fenugreek - 1/4 tsp
Curry leaves few
Sesame oil - 1/4 cup

For Serwa:
Indian Eggplants - 1/2 lb .
Green chilies - 3 slitted
onion - 1 sliced
Salt
Turmeric - 1/4 tsp
Chili powder - 1 tsp
tamarind extract - 1 tbsp

Method:

Wash and clean the brinjal. Remove the stem, but retain the bracts.
slice them legthwise along with bracts (crown).

Dry roast the items given to powder and make a fine powder.
Grind the ginger, garlic , tomato , chopped onion (2 tbsp) together.

In an iron wok, heat up oil. Add tempering spices, followed by chillies and onions. Fry real good till onions turn golden. Add salt to hasten the process.

Now add ground ingredients and fry till raw odour leaves the pan.

Followed by sliced eggplants. Mix well.

Add Turmeric ,tamarind , salt and chilli powders . Cover and cook till the vegetables become tender and oil shows up on sides.

Then add powdered spices and bring to one boil, remove from heat. Care should be taken not to break the brinjal/eggplant while cooking.