Description
This is a gravy where brinjal is cooked in tamarind along with other spices.
| Ingredients | |
|---|---|
| 4 nos | Brinjal |
| 1 no | Big onion (finely chopped – lengthwise) |
| 2 nos | Tomato (small) |
| ½ cup | Curry leaves |
| ½ cup | Peanuts |
| ½ cup | Sesame seeds |
| 1 tsp | Mustard seed |
| ½ tsp | Methi seeds |
| 1 tsp | Black pepper |
| 4 tbsp | Sesame oil |
| ½ tsp | Tumeric powder |
| 1½ tsp | Chili powder |
| Salt (as per taste) | |
| Tamarind (lime size) |
Instructions
1.Heat oil(peferbly sesame oil) in a pan .Add mustard seeds,after it splutter add methi and pepper.fry till the peppers turn color.
2.Add the onions and fry till golden brown.
3.Grind the tomatoes and curry leaves into a paste and add it to the fried onion.
4.Split the brinjals in lengthwise into 4 and add it to the above mixture.fry till brinjal turns color.
5.Make a thick paste with the tamarind and add it to the above mixture.see to it that the brinjals are fully immersed.Add salt,turmeric and chili powder.
6.Close the vessel and let it boil till the brinjal is well cooked.
7.In a dry pan fry the groundnut and sesame seeds till its golden brown and grind it to a powder.
8.Add this powder littlle by little to the boiling mixture stirring continously…you can add more powder if needed.
9.Cook in low flame till the oil starts floating..
This goes well with biryanis,chappatis and you can have it with plain rice with some ghee
Notes
while adding the peanut and sesame powder see to it that you dont add more since it will make the gravy thick.
you can store it in a dry air tight container and can reuse it.
use white sesame seeds..
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