This aubergine dish is
prepared from exotic herbs and spices.
Brinjals (aubergine)
400 gm/8 small
Coconut,
dessicated 35 gm/7 tsp
Coriander
seeds 5 gm/1 tsp
Cumin (jeera)
seeds 10 gm/2 tsp
Curry leaves
10
Garlic paste
10 gm/2 tsp
Ginger paste
10 gm/2 tsp
Mustard oil (sarson
ka tel) 120 ml/ 1/2 cup
Red chilli
powder 10 gm/2 tsp
Salt to taste
Sesame (til)
seeds 10 gm/2 tsp
Tamarind (imlee)
15 gm/3 tsp
Turmeric (haldi)
powder 5 gm/1 tsp
Roast
coriander, cumin, poppy and sesame seeds on a griddle then
pound. Roast coconut too. Wash and soak tamarind in 240 ml/1
cup warm water. After 10 minutes, mash well, squeeze and
discard pulp. Keep juice aside. Slit brinjals about
three-fourths of the length without separating them at the
stem end. Heat oil in a kadhai.
Fry the
brinjals lightly. Remove. In the same oil brown the ginger
and garlic pastes, ground spices, turmeric, red chilli
powder, curry leaves and coconut. Stir occasionally. Add a
little water if masala begins to burn. Add the brinjals and
480 ml/2 cups water. Simmer for 10 minutes. Add tamarind
juice through a strainer and simmer till gravy thickens.
