How to make this extra ordinary Brinjal gravy that goes very well with hot steamed Rice, Vegetable briyani, Non-veg. briyani, Ghee Rice or any one pot meal
It can pair with Idlis, Dosas, Chapatis and any main breakfast dishes too.
Ingredients:
Tender Brinjals 1/2 kg
Coldpressed Gingelly oil 50 ml
Mustard seeds 1/2 tsp
Green Chillies 2 pcs
Cumin seeds 1/2 tsp
Pepper 1/2 tsp
Curry leaves 25 pcs
Fenugreek seeds 1/4 tsp
Tamarind Gooseberry size +25 ml water
Medium size Tomatoes 2 pcs
Asafoetida 2 pinches
Himalayan pink rock salt 3/4 tsp
Turmeric 1/2 tsp
Red Chilly powder 1/2 tsp
Ginger garlic paste 1 tsp
Jaggery powder 1 tsp
Roasted, skin-off ground nuts 1 tbsp+
water 15 ml
Procedure:
This is a simmer-cook process.
Wash and cut lengthwise or shallow-slit the Brinjals.
Place them in water to prevent colour change.
Soak groundnuts in water for 10 minutes.
Soak Tamarind in water for 15 minutes.
Chop medium sized Tomatoes.
Heat a pan with Gingelly oil on medium flame.
Add Mustard seeds , Pepper, Cumin seeds.
Reduce the flame to avoid burning.
Add Curry leaves then green Chillies.
Add Brinjals.
Add salt.
Sprinkle Asafoetida
Saute for a while
Cover and cook for 5 minutes on low heat.
Open and add turmeric, Red Chilly powder and ginger garlic paste.
Saute for a second and Cover.
Let cooking for another 5 minutes on low heat.
The Brinjals fried and get softened in Gingelly oil.
Now add tomato chops and saute for a while.
Add jaggery powder to enhance the taste.
Cover and cook till the Tomatoes cooked soft.
Add coriander powder, and Cumin powder.
Mash the Tamarind in soaked water and strain.
Add some water and again mash and strain.
Pour over the cooked Brinjals.
Cover again and cook on low heat.
Stir again to mix all the ingredients together.
Let cook until the contents get combined.
Grind the groundnuts alongwith soaked water
to a smooth texture.
Transfer the Groundnut milk to the boiling contents.
Now the salt taste to be checked, if needed add salt according to your taste.
Stir and Fold brinjal gravy until well combined.
Let them gravy cooked until the oil separately from all over the sides.
Addition of chopped coriander greens is your option.
Ready to be served.
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