Ingredients:
• 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)
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 to 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.
- Put them in water to prevent them from turning dark.
- Heat oil in the same vessel, add brinjals and 1/2 tsp salt.
- Saute the brinjals on low flame, till they are light brown.
- When done, remove and keep aside.
- Now in the same vessel, add 1/4 cup of oil and add onions.
- When they turn 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 to 4 minutes, to avoid sticking to the bottom.
- When the oil separates, add tamarind pulp, brinjals, salt and stir well.
- When the oil separates, add curry leaves and 1/2 a cup of water, if the gravy is thick.
- Lower the flame and leave aside, for 7 to 8 minutes, till the oil floats on the top.
- Remove from stove, garnish with coriander leaves and serve with parathas, chapattis or rice.
Recipe courtesy of Mrs. Bodkai