This dish I made couple of weeks ago.I modified this recipe from a cooking show presented by damodaran.Try to cut the brinjal as thinly as possible(i sliced it thick so it took lot of time to cook) and also make the coconut into a smooth paste.This dish goes extremely well with plain rice,chappati,Dosa or Idli.So hope you will try this.
Curry leaves-a handful
Cinnamon(pattai)-1 inch piece
Cumin seeds(jeerakam)-1 tsp
Coriander powder(malli podi)-1tbslpn
Red chilli powder-1 tblspn
Turmeric powder(manja podi)-1tsp
Coriander leaves- for garnishing
Take the grinding ingredients in a mixer and grind it into a smooth paste.
In a kadai add oil and crackle in some cinnamon,Saunf, and cumin seeds.
Now add in the onions and curry leaves.
Add in the tomatoes and mix well.Now add in all the spices and mix well and cook till the tomatoes get mushy.
Add in the brinjal and mix well.pour in a little water,cover and cook till the brinjal is cooked through.
Now add in the grinded masala and mix well.Let it cook on a slow flame for 10-15 mins.
Add in the chopped coriander and pepper and mix well.
Serve hot with rice or anything.