Method
Traditionally served with Hyderabadi biryani; the salt soak helps remove any bitterness from the eggplants.
- Roast the sesame seeds, poppy seeds, peanuts, half the sliced onion, and dried coconut; cool, then grind into a paste and set aside.
- Soak the eggplants in water with 2 tsp salt for 10 minutes, drain, and slit them from the bottom.
- Heat the oil in a deep pan and fry the eggplants for about 5 minutes until slightly softened, then set aside.
- In the same pan, temper the nigella, cumin, mustard, and fenugreek seeds with curry leaves until they splutter, then add the remaining sliced onion.
- Saute for a minute, add the ginger garlic paste, and saute again.
- Mix in the ground paste thoroughly.
- Add the tamarind pulp, red chilli powder, salt, and turmeric, and roast on medium-low heat until the oil separates.
- Add the fried eggplants, about 1/2 cup water, a few more curry leaves, 2 slit green chilies, and a handful of cilantro.
- Score the tomatoes the same way, add them in, cover, and cook until the tomatoes and eggplants soften, then serve.