Step-by-Step Instructions

1. 1.Roast and Grind Spices

   Heat 1 tbsp sesame oil in a pan. Add 1/2 tsp fenugreek seeds, 1 tbsp split chickpeas, 1 tbsp split black gram, 1 tbsp coriander seeds, 1 tsp rice, 1 tsp cumin seeds, 1 tsp fennel seeds, and 1 tbsp split pigeon peas. Roast the spices on medium heat for about 1 minute until fragrant and lightly golden. Add a few curry leaves and 2 to 3 dry red chillies. Continue roasting for another 30 seconds until the chillies are crisp. Transfer the roasted spices to a mixer grinder jar.

2. 2.Fry Aromatics and Prepare Masala Paste

   In the same pan, add a little more sesame oil. Add 8 to 10 garlic cloves and 8 to 10 shallots (or 1 chopped onion). Sauté until the shallots/onion turn translucent, about 30-40 seconds. Add 1/4 cup of coconut. Continue frying until the coconut turns light golden, about 30-40 seconds. Add 1 tbsp sambar powder and salt as required. Mix well and fry for a few seconds until fragrant. Transfer the fried aromatics to the mixer grinder jar with the roasted spices. Add some water and grind everything to a fine, smooth paste.

3. 3.Cook the Curry Base

   Heat 2 tbsp sesame oil in a stone pot (or a heavy-bottomed pot). Add the 8 to 10 slit brinjals. Add 10 to 15 garlic cloves, 10 to 15 shallots, and 1 or 2 drumsticks. Stir and sauté for about 1 minute. Add 2 roughly chopped tomatoes. Stir and cook until tomatoes soften, about 1-2 minutes. Add the prepared masala paste to the pot. Rinse the mixer jar with water and add the water to the pot. Squeeze the pulp from the lemon-sized tamarind (soaked in water) and add the tamarind extract to the pot. Add 2 to 3 cups of water to achieve desired consistency. Stir everything well. Add 1/4 tsp asafetida. Stir again. Bring the curry to a boil, then reduce heat and simmer until the vegetables are tender and oil separates on top, approximately 15-20 minutes.

4. 4.Prepare Tempering and Serve

   In a separate small pan, heat 1 tbsp sesame oil. Add 1/2 tsp mustard seeds and 1/2 tsp split black gram. Let them splutter. Add 3 to 4 garlic cloves and 3 to 4 shallots. Fry until golden brown. Add a few curry leaves. Fry until crisp. Pour the hot tempering over the simmering curry. Stir gently and serve hot.