Halwai August 16, 2018


• 8 to 9 – Brinjals (baingan), medium sized
• 1/2 cup – sesame seeds
• 1/4 cup – Peanuts
• 5 to 6 – Green chillies
• 3 tbsp – Ginger Garlic paste
• 15 – Curry leaves
• To taste – Tamarind pulp
• 1 tsp – Turmeric powder (haldi)
• 2 tsp – Red Chilli powder (optional)
• To taste – salt
• 1.5 tbsp – coriander (dhaniya) powder
• 1 tsp – Garam Masala
• To fry – oil or Ghee
• A handful – coriander leaves, chopped
• 2 – onions, medium size
• 2 – tomatoes, big (optional)


  1. First take a big thick vessel or non-stick kadai and heat ghee or oil in it. Add chopped onions and stir.
  2. Keep a handful of chopped onions aside, for later use.
  3. When onions are translucent, add sesame seeds, peanuts, green chillies, few curry leaves and stir.
  4. Reduce the flame and saute for 5 to 7 minutes or till you see oil separating.
  5. Remove and allow to cool.
  6. Put the mixture in a blender and make a smooth paste, by adding 1/4 cup of water and keep aside.
  7. Now take the brinjals (washed and wiped dry) and make slits in the middle, lengthwise. Do not cut till the end.
  8. Put them in water to prevent them from turning dark.
  9. Heat oil in the same vessel, add brinjals and 1/2 tsp salt.
  10. Saute the brinjals on low flame, till they are light brown.
  11. When done, remove and keep aside.
  12. Now in the same vessel, add 1/4 cup of oil and add onions.
  13. When they turn soft and light brown, add ginger garlic paste, tomatoes, haldi, red chilli powder, dhaniya powder, garam masala and stir well.
  14. Cook well, till oil separates.
  15. Now add ground paste and mix well.
  16. Cook covered on a low flame, stirring every 3 to 4 minutes, to avoid sticking to the bottom.
  17. When the oil separates, add tamarind pulp, brinjals, salt and stir well.
  18. When the oil separates, add curry leaves and 1/2 a cup of water, if the gravy is thick.
  19. Lower the flame and leave aside, for 7 to 8 minutes, till the oil floats on the top.
  20. Remove from stove, garnish with coriander leaves and serve with parathas, chapattis or rice.

Recipe courtesy of Mrs. Bodkai