WHOLE BRINJAL SABJI/BADNEKAI RASAVANGI/GOJJU/KATRIKAI KARAKOLAMBU

Ingredients

Brinjal: 8-10 nos (small)
Turmeric: 1/4 tspn
Udad dal: 1 tbspn
Chana dal: 1 tspn
Coriander seeds: 2 tbspn
Fenugreek seeds: 1/4 tspn
Mustard seeds: 1/2 tspn
Guntur chilli: 3 nos
Byadige chilli: 3 nos
Curry leaves: 15 leaves
Hing: 1/2 tspn
Tamarind: lemon sized (soak and remove pulp)
Water: as required
Salt: as required
Oil: 3 tbsp

Preparation

1. Dry roast 1/4 tsp of mustard seeds, fenugreek seeds, udad dal, chana dal, both chillis, coriander seeds, curry leaves and grind into fine powder. Add hing and salt to it. Keep aside in a plate.
2. Cut brinjals by making 2 or 4 slits at the bottom and fill the brinjals with the above powder.
3. Take a pan, add oil, mustard seeds(remaining ¼ tsp) after mustard seeds crackles add filled brinjals. Cook till the brinjals become soft.
4. Add remaining powder and mix.
5. Now add tamarind pulp, salt and water as required, mix and cook for 5 minutes. 
6. Serve hot with rice, chapati or paratha.