Oct 30, 2009


Brinjal (eggplant) -- 8-10 small
Oil -- 4 tablespoons
Mustard seeds -- 1 1/2 teaspoon
Turmeric powder -- 1/2 teaspoon
Curry leaves -- few
Onion -- 2 medium
Garlic -- 8 cloves
Jaggery -- 1/2 teaspoon
Salt to taste

Coconut oil -- 2 teaspoons
Coconut -- 1 cup (grated)
Coriander seeds -- 2 tablespoon
Red chillies -- 8-10
Poppy seeds -- 2 teaspoon
Tamarind -- to taste

Wash and slice brinjals length wise into 1 cm thick slices.
Slice onions finely.
Heat oil in a pan and mustard seeds.

When Mustard seeds start crackling add turmeric powder, garlic cloves and curry leaves. Stir for 1 minute.

Put in sliced onions and fry until the onions are cooked.

Add brinjal to the pan. Cover and cook on low flame until cooked but firm.

Heat coconut oil in a small pan and fry coriander seeds , red chillies and poppy seeds together (put them in in that order). Cool it.

Grind together all these ingredients with coconut and tamarind for gravy.

Add this paste to the cooked brinjal and mix it. Season it with salt jaggery. Add water if required.

Bring it to boil. Serve hot with roti/chapati.

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