Overtime, I have shared several recipes of brinjal or eggplant on my blog. But, this recipe has a rich, spicy taste that you would love. Let's proceed with the preparation.
Ingredients:
Purple brinjals - ½ kg, cut into cubes
Oil - 1 tablespoon
Mustard seeds - 1 teaspoon
Split urad dhal - ½ teaspoon
Turmeric powder - ½ teaspoon
Curry leaves - a few
Salt - to taste
For masala powder:
Roasted peanuts - 2 tablespoons
Coriander seeds - 1 tablespoon
Cumin seeds/ jeera - ½ teaspoon
Fenugreek/ methi seeds - ¼ teaspoon
Asafoetida - ⅛ teaspoon
Kashmiri chili - 3 no
Coconut - grated, 3 tablespoon
Tamarind - a small bit
Method: Heat 1 teaspoon of oil in a kadai. Add red chilies and fry for 10 seconds. Add in coriander seeds, cumin seeds and fenugreek seeds. Fry till the coriander seeds turn light brown in color and masala gives out a nice aroma. Transfer the fried items to a bowl. Now fry the grated coconut till it turns light brown. Add in asafoetida powder. Saute a few times and transfer to the bowl. Powder all the fried items along with peanuts and tamarind in a mixer-grinder into a coarse powder. Keep aside.
Transfer the remaining oil to the kadai. Add in mustard seeds and when they start to sputter, add urad dhal. Fry till the dhal turns golden brown. Now add cut brinjal, turmeric powder and required salt. Mix well. Cover and cook on low flame till the vegetable is almost cooked. Sprinkle the ground masala on top and stir gently to coat the vegetable with masala. Garnish with curry leaves and saute on low flame for five minutes. Serve hot with rice and sambar/dhal/rasam.
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