Kashmiri Brinjal Gravy

 I always loves brinjal and so used to try different using .... so today I tried Kashmiri special brinjal curry, which I saw in a tv program... Very easy to make and very simple and tasty tooo....

First take baby brinjal (small one) .... Don't remove the upper stem portion, make two cuts lengthwise ( should not cut fully, just we are making slit, brinjal should remain full with upper cut portion and with stem holding it).... In a pan add oil and deep fry the full brinjals till it become brownish colour and keep aside (this process consumes only less oil only) ...  In one tbs of water, add hing powder and dissolve hing powder in water  and keep aside. Then in another pan add oil, when it is heated, add red chilli powder sauté for one minute ( preferably Kashmir red chilli powder, I used normal only, if you add Kashmir chilli powder, look will be more attractive), now add hing water....then add two tbs of tamarind pulp, then add water ( I added one glass water, of you want gravy to be thicker can restrict it to 1/2 to 3/4 cup of water ), when it begins to boil, add turmeric powder, fennel seeds powder, crushed ginger, salt and when everything begins to boil, add fried brinjals and cover the pan keeping flame to sim. Let it cook for 5 minutes. Then switch off the flame. Garnish with coriander leaves , serve hot with rice or roti....