Guthi vankayi koora / Egg plant gravy

Ingredients:

Oil
Mustard - 1/2 tsp
Jeera - 1/2 tsp
Garlic - 2 cloves
Garam masala - 1 tbsp
Red Chillies - 4
Curry leaves - few
Hing / Asafoetida - 1/4 tsp (optional)
Onion - 1 medium 
Ginger - 1/2 inch
Turmeric - 1/2 tsp
tomato - 2 medium
Chilly powder - 1 tbsp
Dhaniya powder / coriander  powder- 1tbsp
Tamarind pulp - as per taste
Water - as required
Brinjal / Egg plant- 4-5 medium
Coriander leaves / cilantro - as required

For making paste/ powder:

Coconut - 1/4 cup
Groundnut - 1/4 cup
Nuvvulu / sesame seeds- 1/4 cup

Method:

1) Divide the brinjal to 3/4 of it and then fry them in oil or boil them in water and keep it aside. (i prefer boiling)
2) Dry roast coconut, grountnut, Sesame seeds separately and grind them to make paste.
3) Heat oil , add mustard, jeera, red chillies, curry leaves, hing, ginger, garlic. Then add onion and fry until golden brown.
4) Now add tomato and fry until soft. 
5) Add sesame seeds paste and fry for 2-3 mins. Then add chilly powder, Garam masala, Turmeric powder, dhaniya powder, tamarind pulp, salt and water.
6) Now add boiled  brinjal to the masala mixture and cook for a min. Add water if required.
7) Add garam masala again, only if necessary. i prefer not to add too much of garam masala powder.
8) Garnish with coriender leaves.

Guthi vankayi koora is ready to eat. It tastes good with chapathi, naan, roti, and my favorite puri too.

Note: You can also bake egg plant / brinjal in oven.