1. Roast red chilies, coriander, cumin, mustard and pepper in 2 tsp of oil.
2. Grind the roasted ingredients with coconut, turmeric and tamarind.
3. Slit the brinjals in four, keeping them joint at the stalk.
4. Heat oil for seasoning. Add mustard.
5. When it crackles, add garlic and onion.
6. Fry till golden brown.
7. Add curry leaves and brinjal.
8. Add salt and keep covered on a low flame till brinjals are cooked. (Sprinkle some water if needed).
9. Add the ground masala and enough water to get thick pouring gravy.
10. Simmer for 5 minutes and remove from fire.
11. Serve hot with steamed rice.

Serves: 4-6