Baingan / Brinjal Curry (with Coconut) / Vangyachi Amti

Serving for - 3

Ingredients

Brinjal - 3 

Onion - 1 

Tomato - 1

Red chili powder - 3/4 tsp

Coriander powder - 1/2 tsp

Cumin powder - 1/2 tsp

Dry mango powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Garam masala - 3/4 tsp

Pinch of asafoetida

Mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Curry leaves - 10-12

grated jaggery - 1/2 tsp

Oil - 1 and 1/2 tbsp

Salt to taste

To make paste

Dry grated coconut - 1/4 cup

Sesame seeds - 1 tbsp

Cloves of garlic - 3-4

Ginger - 1 inch piece

Some cilantro

Procedure

• Wash the brinjals and cut off the stems. Slice them and make a partial vertical slit on each slice.Put them into water. Chop the onion and tomato into small cubes.

• Dry roast coconut and sesame seeds till they get slight brown color. Add coconut, sesame seeds, ginger, garlic and cilantro in a blender. Add little water and make a smooth paste. Keep it aside.

• Heat oil in a pan. Add mustard seeds, cumin seeds, pinch of asafoetida and curry leaves. Let them splutter. 
• Add chopped onion and saute till translucent. Add tomato cubes and cook till they turn tender.
• Add red chili powder, turmeric powder, coriander powder, cumin powder, dry mango powder, garam masala and salt to taste. Saute till oil starts to separate from spices.

• Add brinjal, ground paste and 2 cups of water. Mix well and cover the pan. Let it cook for 8-10 minutes till the time brinjals turn tender. Keep stirring in between.
• Finally add grated jaggery and chopped cilantro. Allow curry to simmer on low heat for 5 minute. 

• Serve this curry with any Indian flat bread or plain rice.