INGREDIENTS
4 small brinjals
1 medium sized onion
1 small tomato
1/2 tsp red chilli powder
1 tsp tamarind paste
a pinch of jaggery
salt
FOR THE GRAVY
ONE SMALL ONION (Cook in a tsp of oil and keep aside)
2-3 GREEN CHILLIES
8-10 CURRY LEAVES
1/4 CUP CHOPPED CORRIANDER LEAVES
1 '' PIECE GINGER
4-5 CLOVES GARLIC
1/4 TSP JEERA/CUMMIN
SALT TO TASTE
FOR THE MASALA
1/2 cup groundnuts (roast and remove the skin)
1/4 cup gurellu (niger seeds)
Grind to a powder and keep aside.
METHOD
4 small brinjals
1 medium sized onion
1 small tomato
1/2 tsp red chilli powder
1 tsp tamarind paste
a pinch of jaggery
salt
FOR THE GRAVY
ONE SMALL ONION (Cook in a tsp of oil and keep aside)
2-3 GREEN CHILLIES
8-10 CURRY LEAVES
1/4 CUP CHOPPED CORRIANDER LEAVES
1 '' PIECE GINGER
4-5 CLOVES GARLIC
1/4 TSP JEERA/CUMMIN
SALT TO TASTE
 |
| Green paste |
FOR THE MASALA
1/2 cup groundnuts (roast and remove the skin)
1/4 cup gurellu (niger seeds)
 |
| Gurellu |
Grind to a powder and keep aside.
 |
| Gurellu and groundnut powder |
METHOD
- Slit the brinjal into quarters till the stalk.
- Heat oil in a pan and saute the brinjals for a min or two.
- Allow to cool and stuff it with the green paste.
- Heat about 2 tbsp of oil in a pan.
- Add chopped onions and fry.
- Then add choppped tomatoes and fry till the tomatoes become soft.
- Add a pinch of haldi, chilli powder, remaining green paste, groundnut and gurellu powder.
- Add the stuffed brinjals and allow to cook for some time.
- sprinkle a little water and cover the pan and cook till brinjals become soft and oil leaves the sides of the pan.
- Serve with jowar rotti, bajra rotti or chapatis.
2 comments:
Simply wish to say the frankness in your article is surprising.
Thank you Kate.:)
I am sharing the recipes just the way I make them. Hope they are helpful.
Do let me know if you have tried cooking any of my recipes.:)
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