Brinjal and tomato curry

Ingredients
Brinjals - 5 to 6 slit (criss-cross) with stem
Mustard seeds - ½ tsp
Urad dal - 1 tsp
Cumin seeds - 1 tsp
Onion - 1 (chopped)
Chillies - 3 to 4
Curry leaves - few
Tomatoes puréed (3 to 4) - or 3 tbsp of paste (canned)
Ginger & garlic paste - 2 tsp (optional)
Turmeric powder - a pinch
Curry powder - 2 tsp
Coriander powder - 1 tbsp
Oil for frying
Salt to taste
Chopped coriander leaves (optional)

Method

Heat a pan and add little oil fry the mustard seeds, urad dal and cumin seeds. Now add onions, chillies and curry leaves, fry until softened.
Then add the ginger & garlic paste and sauté for 2 minutes. Now add the pureed tomatoes fry for 3 to 4 minutes. Add powdered ingredients and stir well. After a minute add brinjal and required water. Cover it and let it cook till the brinjal gets soft (if you use pressure cooker wait for 1 whistle). Garnish with coriander leaves.
Serve hot with rice or roti.

Bagara Baingan

Ingredients:
7 to 9 brinjals
1 cup of groundnuts
2 tbs sesame seeds
small qty of cocount
1 stick of cinnamon
4 cloves
1 tbs of coriander pdr
1 tbs cumin pdr
few elachi
Oil for frying
1 tsp mustard seeds
1 onion
1 tsp fenugreek seeds
few g. chilli
ginger & garlic paste
tamarind juice 

small piece jaggery

Cut the brinjals into four parts but don't cut off the ends
Immediately put them in oil, fry slowly stirring occasionally till they are 70% softened.

Fry peanuts fully dont burn (add oil optionally) then add sesame seeds fry till the colour changes. Before you turn off the stove add coconut. Grind into a paste.
Heat large pot of oil fry whole garam masala, add continuously mustard, cumin and fenugreek seeds. When they start to splatter add onions, curry leafs, turmeric, g&g paste.
Now add masalas (powders) one by one, and add the grounded paste with water cook for 15 min, you have to slow flame otherwise it will burn.
Add tamrind, and jaggery and cook till oil oozes out.
Add the fried bringals into the gravy
Wait for few mins, then serve hot with rice, pulaos, and chapatis and even with biryanis.

Andhra-style Brinjal Chutney / Vankaya Pachadi

Ingredients:
Brinjal – 1 no (Big size) / (small-5)
Green chilly – 4 –5 nos
Garlic 3-5 pods
Urad dal 1 tbsp
Coriander seeds 1 tbsp
Jeera 2 tsp
Tamarind – Small berry size
Salt – as needed
Oil – 2 tsp
Turmeric powder – A pinch

Tempering:
Oil for fry
Mustard seeds - ½ tsp
Split moong dal - 1 tsp
Curry leaves few
Red chilli - 1

Method
Heat the pan pour some oil add urad dal, coriander seeds and jeera. After it is fried add garlic and chillis. After a minute add cut brinjals fry it till tender with a tsp of turmeric powder and salt.
Let it cool,grind it with tamarind pulp to the coarse paste.
Prepare tempering and ¼ cup raw onions pour it over the chutney.
Mix well, it is spicy and goes well with rice or even with tiffins.