Brinjal curry

Brinjal curry can be served with pulao, I have read that in muslims marriage they keep brinjal curry as the side dish for briyani, they don't add more masala in the side dish because of their strong flavor in briyani.

I like the oil coming out of my dishes when cooking. But no way it has turned out for any dish. My sister have told me that if you pressure cook the brinjal, even if we had less oil it will come out. So I thought of pressure cooking, Cannot believe my eyes whatever oil I put it came out. The taste was also good with no masalas. If your pulao has no masala you can add in the gravy. 

Ingredients:

Brinjal - 10
Tamarind - a small ball 
Coriander powder - 4 tsp
Oil - 3 tbsp
Salt - as per taste

To grind:

Roasted peanuts - 2 tbsp
Tomatoes - 4
Garlic - 4 pods
Red chilly - 10 (soak in water)
Curry leaves - 5

Method:

Slit the brinjal, halfway do not make pieces. It has to be whole. After you cut put them in water so that the color will not change. Keep aside. Soak the tamarind in hot water.

Dry roast the peanuts and grind, then add all the ingredients given to grind. Make to a smooth paste.

In a cooker add 3 tbsp of oil add brinjals and fry for 5 minutes. Then add the ground paste and 2 cups of tamarind water,coriander powder and pressure cook. Switch it off after 2 whistles.

Best side dish for pulao or any variety rice like coconut rice,..

Sending this to Vardhini's and Sangee's 'Dish it out' event.