Brinjal Gravy for rotis/chappathis

1/4 kg Brinjal
2 onions chopped finely
1 tsp pepper
1 clove
1 inch piece cinnamon
1tsp shahjeea
2tsp coriander seeds
2 red chilli
1tbsp grated coconut
marble size tamarind
3 tsp oil

Method:

Cut the brinjal into medium pieces and put in water to avoid darkening
Heat 1 tsp oil in a pan. Put in the pepper, clove, cinnamon, shahjeera,coriander seeds and red chilli and fry for a minute.
Add the grated coconut and after two minutes of frying, add the onion and fry till it is transparent.
Add  the tamarind and saute for 1 minute.
Cool it and grind in the mixer to a fine paste.
Heat two tsp oil in the pan. Fry the rest of the onion till brown. Add the brinjal pieces without water and saute till soft.
Add the ground paste and 2 cups of water. Mix well and simmer for 5 minutes.
Garnish with chopped fresh coriander leaves.
Makes a good accompaniment for chappathis/rotis