This is another version of eggplant /brinjal cooked in oil ,This is a spicy dish ,and very
famous in southern India.This can be served with rice ,pulaos,biriyanis,or rotis.
To get best results you have to get the tender,small variety of brinjals.If you
are unable to get the small category ,you could cut the brinjals into small sizes.
So for the recipe now.
250 gm brinjals
10-12 red onions
2 green chillies
2 tsp.ginger garlic paste
1/4 tsp.fenugreek seeds
4-5 garlic cloves
10-15 red chillies
1 tblsp whole coriander
1 tsp.cummin seeds
a handful of peanuts (raw/roasted)
1/4 of a coconut cut into pieces or grated
1/4 cup gingelly oil/oilive oil/groundnut oil
1 tsp fennel seeds
1 cup thick tamarind extract
salt to taste
First slit the brinjal into four from the bottom leaving the stalks intact.
Put it in water till you prepare the masalas,otherwise it will turn brown.
Take 1 tblsp. oil ,and roast the bold listed till the peanuts turn brown and grind to a fine
Take half of the masala mixture add salt,and stuff the brinjals and set aside
Heat the rest of the oil in a kadai/wok.Add fennel seeds mustard seeds,curry
leaves,onions, tomatoes ,turmeric and cook covered till the tomatoes are soft .
Next add the brinjals and slightly toss for 5 minutes and cook covered till the brinjal
changes color and is soft.
Next add the rest of the masalas,green chillies and the garlic cloves,with the tamarind
water,and cook on a slow flame till the gravy is thick and well corporated.
Add jaggery .Remove from fire .
Note:Jaggery is always added to curries cooked with tomatoes ,to regulate the acidity.