Ingredient
• ½ kilogram of Brinjals (Baingan) (tender,
round and small)
• 2 medium Onions
• 5 Red Chillies (Lal Mirch) (or to taste)
• 2 tbsp. Tamarind Extract (Imli)
• ½" piece of Ginger (Adrak)
• 2 tbsp. of Peanuts (Moum Phali)
• 2 tbsp. of Desiccated Coconut (Khopra)
(grated)
• A bunch of Fresh Coriander/Cilantro Leaves
(Hara Dhania) (chopped) (for garnish)
• 2 tbsp. of Sesame Seeds (Till)
• 1 tbsp. of Coriander Seeds (Saabut Dhania)
• 1 tsp. of Cumin Seeds (Sufaid Zeera)
• 1 tsp. of Red Chilli Powder (Pisi Lal Mirch)
• ½ tsp. of Turmeric Powder (Pisi Haldi)
• Salt (to taste)
• 4 tbsp. of Cooking Oil
Directions
Wash the brinjals well, cut the stem,
leaving the canopy in place and cut ¾ of the
length of each brinjal into a criss cross,
leaving the attached at the other end.
Heat two tablespoons of oil in a thick and
wide pan and add the brinjals. Sprinkle some
salt and leave the brinjals to cook until well
done and soft.
In the meantime roast the peanuts and
sesame seeds. Switch off the flame and fry the
coconut powder in the hot pan with the heat off.
Using just enough
oil roast coriander, cumin and red chillies.
Blend onion, ginger and all of the roasted
ingredients along with the turmeric and ¼ cup
of water and blend again until it turns into a
fine thick paste.
Transfer the cooked brinjals to another
container leaving the oil behind (if there is
any).
In the same pan heat two tablespoons of oil
and add the paste, red chilli powder and
tamarind extract. Add water if necessary. Add
salt and cook until the raw smell of the
tamarind is gone. Add the cooked brinjals and
cook on a low flame until the oil separates, by
continuously stirring them, without breaking
the brinjals.
Garnish with the chopped coriander/cilantro
leaves before serving.
|
