Ingredients:
• 8-9 medium size Brinjals (baingan)
• 1/2 cup – sesame seeds
• 1/4 cup – Peanuts
• 5-6 Green chillies
• 3 tbsp – Ginger and Garlic paste
• 15 Curry leaves
• 1/4 cup – Tamarind pulp quarter cup or according to taste
• 1 tsp – Turmeric powder/haldi
• 2 tsp – Red Chilli powder (optional)
• Salt
• 1.5 tbsp – coriander/dhaniya powder
• 1 tsp – Garam Masala
• Oil or Ghee
• A handful of Coriander leaves chopped for garnishing
• 2 onions, medium size
• 2 tomatoes, big (optional)
Method:
- First take a big thick vessel or non-stick kadai and heat ghee or oil in it.
- Add chopped onions and stir.
- Keep a handful of chopped onions aside for later use.
- When onions are translucent add sesame seeds, peanuts, green chillies, few curry leaves and stir.
- Reduce the flame and saute for 5-7 minutes or till you see oil separating.
- Remove and allow to cool.
- Put the mixture in a blender and make a smooth paste by adding 1/4 cup of water and keep aside.
- Now take the brinjals (washed and wiped dry) and make slits in the middle, lengthwise.
- Do not cut till the end.
- Leave the lower part of the brinjals.
- Put them in water to prevent them from turning dark.
- Heat oil in the same vessel, add brinjals and 1/2 tsp salt and saute till brinjals are light brown.
- Saute them on lower flame.
- When done, remove and keep aside. Now in the same vessel, add oil (about 1/4 cup) and add onions. When soft and light brown, add ginger garlic paste, tomatoes, haldi, red chilli powder, dhaniya powder, garam masala and stir well.
- Cook well till oil separates.
- Now add ground paste and mix well.
- Cook covered on a low flame, stirring every 3-4 minutes to avoid sticking to the bottom.
- When the oil separates, add tamarind pulp, brinjals, salt and stir well. Add half of the tamarind pulp at first.
- Taste it and then add more if you need to.
- When oil separates, add curry leaves and 1/2 cup of water if the gravy is thick.
- Lower the flame and leave aside for 7-8 minutes till the oil floats on the top.
- Remove from stove, garnish with coriander leaves and serve with parathas, chapathis or rice.
Recipe courtesy of mrs.bodkai-parimala