Baby Brinjal And Fresh Green Pigeon Pea Curry

Ingredient
200 gms of fresh pigeon peas pressure cooked and kept ready

6 baby brinjals ( small brinjals) slit from both sides in opposite directions, here i like to mention that many people make it without cutting off the stock fully, that means chop off the hard portion of the stock and then slit it, put these in a vessel of water for about half an hour, so they open up and also do not oxidize and turn black.

Grind to a paste, 1/2 cup freshly grated coconut, 6 cloves of garlic, 1 inch of chopped ginger, 2 tspoons of roasted sesame seeds, 2 roughly chopped onions, 1 roughly chopped tomato, 1 tea spoon of red chilli powder, 1 tea spoon full of malvani masala. Keep this ready.

Small bunch of coriander for garnishing.

Method

In a pan put little oil, add mustard seeds let them splutter, add turmeric powder and asafoetida and then add the slit brinjals, sprinkle little water, add salt 1/ 2 tspoon malvani masala, cover and let them cook till almost done. remove in a vessel. Now put some oil in the kadhai again and add the ground paste, let it cook till it leaves oil, add the brinjals, let it cook for sometime, add salt as per taste, water as per your liking, garnish with fresh coriander, serve with rice or paratha.