Ingredients

The following ingredients have 4 Servings
  • 400 g Brinjal
  • 4 tbsp Peanut Oil
  • 1/2 tsp Mustard Seeds
  • 1/4 tsp Fenugreek Seeds
  • 15-20 Curry Leaves
  • 2 tsp Tamarind Paste
  • 1 tsp Jaggery (Crushed)
  • 1 tsp Kashmiri Red Chilli Powder
  • Salt to taste
  • 1 cup Onion (Chopped)
  • 1 inch Ginger (Chopped)
  • 5-6 cloves Garlic
  • 1/2 cup Fresh Coconut (Grated)
  • 1/4 cup Peanuts
  • 2 tbsp Sesame Seeds
  • 1 tsp Poppy Seeds
  • 5-6 Dry Red Chillies
  • 1 tbsp Coriander Seeds

Instruction

  • Dry roast onion, ginger and garlic for 3-4 minutes.
  • Remove on a plate.
  • Dry roast coconut until browned and remove on a plate.
  • Dry roast peanuts, sesame seeds, poppy seeds, dry red chillies and coriander seeds until browned and fragrant and remove on a plate.
  • Add all the roasted ingredients in a blender and grind to make a smooth paste.
  • Use little water if required.
  • Wash the baingan and wipe them dry.
  • Cut into long pieces.
  • Heat oil in a pan.
  • When the oil is hot, fry the baingan till slightly browned.
  • Drain and keep aside.
  • In the same oil, add mustard seeds, fenugreek seeds and curry leaves.
  • Let them crackle and then add the ground masala along with 1/2 cup water.
  • Cook the masala until oil starts to separate on the side of the pan.
  • Add tamarind pulp, jaggery, red chilli powder and salt.
  • Cook for another 3-4 minutes.
  • Add water to thin the gravy.
  • Add the fried baingan and cook for another 2-3 minutes.
  • Garnish with fresh coriander.
  • Serve hot with phulke or Rice.