Vankaya masala

Ingredients:

Brinjals-8-10
Oil-3 tbsp+to fry
Cumin-1 tsp
Mustard seeds-1 tsp
Cloves-4
Cardomom-4
Cinnamon-1/2 in piece
Bay leaf-1
Curry leaves-10
Onion-1 big
Ginger garlic paste-1 tbsp
Tamarind-Lemon size ball
Corriander powder-1 tbsp
Red chilly powder-1.5 tsp
Garam masala-1 tsp
Amchur-1 tsp
Salt-to taste

For masala:

Peanuts-1/2 cup
Chana dal-4 tbsp
Sesame seeds-4 tbsp
Dried Coconut powder-1/2 cup

Method:

1. Wash brinjals and slit them diagonally keeping the stem intact. Keep them in salt water to remove any bitterness and to prevent them from changing color. Dry them before deep frying.
2. Heat oil in a deep kadai and deep fry brinjals until soft and they start to become golden brown. Keep them aside on a paper towel.
3. Heat a pan and add peanuts. Dry roast on a small flame till they start to change the color.
4. Now add chana dal and roast till they start to turn brown.
5. Add sesame seeds, roast for 30 sec. Turn off the stove and add coconut flakes. Mix well and keep it aside. You will see the coconut powder turning brown as well in a few sec.
6. Transfer the above mix to a blender and blend to powder. Now add 1 cup of water and grind into a paste. Keep it aside.
7. Extract tamarind juice and keep it aside.
8. Heat 3 tbsp of oil in a pan and add cumin seeds , mustard seeds, cloves, cardomom, cinnamon and bay leaf. Allow them to splutter.
9. Add finely chopped onion and cook till brown.
10. Add ginger garlic paste and cook for 30 sec.
11. Now add the ground paste to the pan. Mix well and add corriander powder, salt, red chilly powder, amchur  and garam masala. Stir well.
12. Add 2 cups water and tamarind juice. Mix well and adjust for spices and add more water if needed.
13. Now close the lid and cook on a small flame for 10-15 min. Mix occasionally to prevent the masala from sticking to the pan.
14. Add deep fried brinjals, mix and cook for 10 more minutes or until oil comes out.
15. Turn off the stove, garnish with corriander leaves.
16. Serve with rotis or rice.