- 10 Brinjals
- 2 cup Onion sliced
- 1" piece Cinnamon stick
- 3 cloves Garlic
- 1/4 cup Tomatoes chopped
- 6 tbsp Oil
- 1/4 tsp Fenugreek seeds
- 1/2 tsp Mustard seeds
- 1 sprig Curry leaves
- 1 tsp Chili powder
- 1 1/2 tsp Coriander powder
- 1/4 tsp Turmeric powder
- 1/4 cup Roasted sesame seeds
- 1 small lemon size Tamarind
- 2 tbsp Coriander leaves chopped
- Salt to taste
Method:
- Wash the brinjals and cut then in 4 pieces leaving the ends intact.
- Put them in a bowl of water and keep aside.
- Remove the extract from tamarind by soaking in hot water.
- Heat a pan add 1 tbsp of oil, when hot add cinnamon, garlic and sliced onions.
- Fry until onions are golden brown. Remove and allow to cool.
- Now grind this with tomato and sesame seeds to a smooth paste and keep aside.
- Now heat a kadai, add remaining oil, add mustard seeds, when they splutter add fenugreek seeds and curry leaves.
- Add the grounded paste and fry until oil leaves the sides.
- Now add brinjal and fry well. Now pour 2 cups of water, add salt.
- Mix well and cover the lid and cook in medium flame.
- When the brinjals are cooked and oil leaves the sides.
- Add the tamarind extract and allow it to cook for few more minutes.
- Garnish with coriander leaves and transfer to a bowl.
- Serve hot with rice or chapati's.
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