Monday, September 16, 2013

This is a very tangy and tasty curry. Brinjals are well cooked and melt in your mouth and the flavor from the ingredients used is excellent. This is my mother's recipe. This curry can be served with steamed rice or with roti. It tastes good with idli and dosas too.


Here is the recipe..

Serves 3-4

Ingredients :
Brinjal - 250 gms small
Onion - 1 1/2 medium
Tomato - 5 medium
Tamarind - lime sized
Ginger garlic paste - 1 teaspoon
Green chilli - 2
Garlic - 15 cloves peeled
Mustard seeds - 1/2 teaspoon
Sesame seeds - 1 1/2 tablespoon
Cumin seeds - 1/2 teaspoon
Fenugreek seeds - 1/4 teaspoon
Peppercorns - 1 teaspoon
Curry leaves - 12
Coriander leaves - 1 tablespoon chopped
Oil - 2 Tablespoons
Salt as per taste
Red chilli powder - 1 teaspoon or as per spice level
Turmeric powder - 1/4 teaspoon
Coriander powder - 1/2 teaspoon
Water as required

Method :
1. Dry roast sesame seeds, cumin seeds and fenugreek seeds till they turn golden and keep them aside to cool down.
2. Soak tamarind in water.
3. Wash the brinjals, cut the crown, make vertical criss cross slits in each brinjal such that it divides into 4 slices. Do not slit till the end. The brinjal should remain whole.
4. In a mixer add the roasted seeds, 6 cloves of garlic, 1 medium onion coarsely chopped,  coarsely chopped tomatoes and grind to a smooth paste.
5. Heat oil in a pressure cooker. Add mustard seeds and when they splutter add curry leaves and peppercorns and fry for a minute.
6. Add 1/2 medium finely chopped onion and green chillies and fry till onion turns translucent.
7. Add the remaining garlic cloves and fry for a minute. This is optional. The garlic can be omitted.
8. Add the brinjals and fry for 2 minutes.
8. Add ginger garlic paste and fry for a minute.
9. Add the ground masala and mix well. Let it cook for 2 minutes.
10. Add salt, turmeric powder, chilli powder, coriander powder and mix well.
11. Extract juice from the tamarind and add it to the curry. Discard seeds and fibre.
12. Cook for 5 minutes.
13. Add coriander leaves and water as required and mix well.
14. Pressure cook for just 2-3 whistles. Cooking for longer will mash the brinjals.
15. Adjust consistency as desired by cooking further or by adding water as required.


Enjoy saare baingan ka saalan.

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