This recipe was suggested by my class mate and friend Mrs. Anuradha S
Ingredients
- Small Baby Brinjals - around 10 - 12 no.s
- Tamarind - one small lemon size (or to taste). soak in water and take out the pulp.
- Coriander seeds - 2 tbspn
- Red chilli - 5 - 6 no.s (or to taste)
- Cumin seeds - 1 tbspn
- Chana Dal / Kadala Parippu - 1 tbspn
- Curry leaves - 1 sprig
- Calt - to taste
- Turmeric powder - 1 tsp
- Jaggery - 1 tsp
- Mustard seeds - 1 tsp
- Red chilli for tempering - 2 no.s
- Oil - to cook
Method
- Slit the brijals(in quarters) from the bottom till the stem (do not cut them completely) and keep aside.
- In some oil, fry the coriander seeds, red chilli, cumin seeds, chana dal, and curry leaves.
- Grind that to a powder (or paste).
- Stuff one tsp each of the powder/paste in to the slit brinjals, and keep it aside for 1/2 an hour.
- In a kadai, add 2 tblspn (or more) of oil, and sputter some mustard seeds and 2 red chillies.
- Once that sputters, add in the brinjals (if any of the powder/paste is left, add that too).
- Saute them in low flame for around 10 mins (make sure they dont burn).
- Pour in the tamarind juice.
- Add salt and turmeric powder.
- Add enough water so that the brinjal gets cooked in the inside too.
- Cook in medium flame.
- Once the brinjal is cooked (and the gravy is reduced), add in the jaggery and simmer for 2 more mins.
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