8-Tiny Purple Brinjals
1/2 Medium Onion or 1 1/2 Cups of coarsely chopped onion
3 large cloves garlic
1/2 tsp turmeric powder and 1/4 tsp for soaking the brinjals
1 stem curry leaves and more for garnish
2 green chillies or according to your heat level
1/4 cup hot water
2 tbsps of whole coriander seeds
1/2 tsp fennel seeds
2 green cardamom pods
1 tiny 1/4 inch piece of Indian Cinnamon
5 black peppercorns
For the Onion paste
Coarsely chop the onion and lightly crush the garlic cloves,
Heat oil in the pan,
Saute the onion, chopped green chillies, 1 stem of curry leaves, garlic cloves and turmeric powder on medium high heat until soft,
Drain with a slotted spoon, grind into smooth paste and add salt.
Add more oil to the pan,
Mix 2 tbps of the masala powder to the onion paste and stuff the brinjals ,
Wash out the grinder/mixer bowl with about a 1/4 cup of hot water and keep aside
Frying and the curry base
Fry the brinjals in the oil on high heat for about 4 minutes or so,
Add the hot water with the rest of leftover paste and cook for a couple of minutes,
Close the lid and turn the heat down to medium low and cook until done.
Check to see if the water evaporates and add accordingly so that the gravy and brinjals do not burn.
Season with fried curry leaves and finely chopped coriander.