Fried Egg Plants Cooked in Coconut Gravy

Ingredients
Eggplants-6 to7,small round,slit opened into 4 florets with the stalks intact
Onion-1,mediumsized,chopped
Garlic-2cloves,finely chopped
Gingelly/Mustard/Refined oil-3 to4 tbsp
Mustard seeds-1/2tsp
Chilli powder-1/2tsp
Asafoetida/Hing-1/2tsp
Salt-1/2tsp
Tamarind-1lemon sized,Extract the juice by adding 1/2cup water and mashing it well
For the coconut paste;
Coconut-1/2 cup,grated
Chilli powder-1/2tsp
Coriander powder-1tsp
Poppy seeds(white)-1tsp
Fenugreek-1/2tsp
Cumin seeds-1/2tsp
Garam Masala powder-1/2tsp
Turmeric-1/2tsp
Fresh Coriander-3 sprigs
Salt as per taste
Blend these ingredient in a mixer to form a paste.

Mix half tsp each of salt and chilli powder and apply it to the brinjals.Heat oil in a claypot or a pan.Now add the mustard seeds.When it splutters add in the onions and garlic with the coated eggplants.Leave it to cook in the oil,occassionally turning sides.It may take 7 to 8 mins to cook it.Then add the tamarind extract and hing.When it starts to boil,add in your coconut  pasteAnd mix it well.Allow it to cook until the gravy thickens to your desired consistency.

Serve with rce or rotis!!!!!!!

Inspiration;Aarthi