Poppy Seeds Eggplant Curry

Ingredients:
Purple brinjals, wash and slice - 5 to 7 nos
Oil - 1 1/2 tbsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Ginger garlic paste - 1 tsp
Red chilli pwd - 1 tsp
Coriander pwd - 1 tsp
Roasted methi/fenugreek pwd - a pinch
Roasted cumin pwd - a pinch
khus/poppy seeds, roasted and ground to a paste - 3 tbsp
Jaggery or sugar (adjust) - 1 1/2 tbs
Tamarind extract pulp - very small lemon sized
salt to taste

Method:
* Add a tbsp of oil in a cooking vessel, add the eggplant slices and roast them till brown on both sides. Remove and keep aside.
* In the same vessel, add the remaining oil. Once hot, add mustard seeds and as they dance around, add the cumin seeds and allow to splutter. Add ginger garlic paste and saute for 2-3 mts.
* Add salt to taste, red chilli pwd, turmeric pwd, coriander pwd, cumin pwd, roasted methi pwd and combine well. Add 1 3/4 cups of water and cook for 3-4 mts, till it comes to a boil. Add the roasted khus khus paste, tamarind extract and jaggery and cook on medium high flame for 3 mts.
* Cover with lid and cook on medium low flame for 5 mts. Keep checking in between and stir fry to ensure it does not stick to the pan. Add the roasted brinjal slices and cook on low to medium flame for 15 mts or till the gravy turns thick. Turn off heat.
* Serve with rice or roti.

MythiliThiyagu