Ingredients
|
Quantity |
Measure |
Ingredients |
Description: |
|
10 |
drops |
Brinjals - black shiny -(Baingan) |
Remove stems and make incisions |
|
1/2 |
Teacup |
Coconut scraped (fresh) |
Fresh |
|
6 |
Whole |
Chillies Red Dry |
|
|
1 |
Teaspoon |
Coriander(Dhania) |
|
|
1/2 |
Teaspoon |
Jeera (Cumin Seeds) |
|
|
3 |
Tablespoon |
Cooking Oil |
|
|
1/4 |
Teaspoon |
Mustard Seed (Sarson) |
|
|
1 |
Teaspoon |
Garlic (Lason, Losun) |
Grated |
|
1 |
Teaspoon |
Ginger (Adhrak) |
Grated |
|
1 |
Sprigs/Twigs |
Curry Leaves (Kadi patta) |
|
|
2 |
Teacup |
Onions |
Finely Chopped |
|
1/2 |
Teaspoon |
Turmeric Powder |
|
|
|
Little |
Salt |
To Taste |
|
2 |
Tablespoon |
Tamarind Pulp |
|
|
1 |
Tablespoon |
Coriander Leaves (Kothmeer) |
Finely Chopped |
Method
# Remove stems of brinjals. Make 2 cross incisions at base of each.
# Soak in salted water for 10 minutes.
# Meanwhile, toast coconut on dry griddle, for 1 minute.
# Add chillies, coriander, cumin, toast 1 minute more.
# Dry grind to a med. coarse powder.
# Heat oil in earthen cooking pot or heavy pan.
# Add mustard seeds, allow to splutter.
# Add ginger, garlic, curryleaves. Stir.
# Add onions, turmeric, saute till onions are tender.
# Add spice powder and saute till mixed well.
# Add 2 cups water, salt, brinjals, and mix.
# Bring to a boil, cover and simmer for 15 minutes, stirring occasionally.
# Add tamarind pulp. Cook till brinjals are tender.
# Most of the water will be absorbed and oil will separate.
# Garnish with coriander.
# Serve hot with lime rice/ jeera rice/ plain rice and papad.
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