Vaigana Randayi/ Purple long Brinjal cooked in Semi dry Masala

Vaigana Randayi/ Purple long Brinjal cooked in Semi dry Masala

• Vaigana/Purple long Brinjal - 4 to 6
• Tamarind - Goose berry size 
• Jaggery - Goose berry size 
• Salt to taste 

To roast n grind 

• Oil -2 tsp
• Coriander seeds - 1 tblsp 
• Cumin seeds -1 tsp 
• Chana Dhal - 2 tsp 
• Hing /Asafoetoda - 2 pinch 
• Dry Red Chilly - 4 , add per the spice 
• Grated coconut - 1 tblsp 
• Raw Rice - 1 tsp 

Method 
Wash n chop the brinjal's n put in water to avoid discoloration.

Boil chopped brinjal with tamarind n jaggery till cooked but not mushy .

In a pan add oil n roast coriander  seeds, cumin seeds, chana dhal , hing n dry red chilly . Remove it cool n grind to a semi coarse paste along with grated coconut n raw rice. 

Add the ground paste to the cooked stuffs along with salt  n boil well . 

Note: The Gravy should be semi solid , neither liquid nor solid . The consistency should be medium . 

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