Ingredients
Eggplant/Brinjal: Around 500 gms
Onion: 2 medium or 1 large cut lengthwise
Turmeric Powder: 1/2 tbsp
Salt – As needed
To dry roast and powder
Grated coconut: 1 cup
Black pepper: 1-2 tbsp
Red Chilli Powder: 1 tbsp
Coriander Powder: 1 tbsp
Cumin seeds: 1/2 tbsp
To season/temper
Gingelly Oil: A healthy portion
Mustard seeds: 3/4 tsp
Dry Red Chilli - 2 nos
Curry leaves: 1 sprig
Asafoetida (Hing): 2 pinches
Urad dal: 2 tbsp
Method
1. Cut Eggplant/Brinjal lengthwise (Around 1.5 inches long) and keep it immersed in water.
2. In a kadai, dry roast grated coconut, cumin seeds and black pepper
3. Transfer to a mixer jar, add red chilli powder and coriander powder
4. Powder coarsely without adding water.
5. In the same kadai, Add slightly extra amount of gingelly oil and temper mustard along with the ingredients mentioned in "To season/temper".
6. Add Onions, turmeric powder and saute until onions are semi-soft
7. Add cut brinjals, salt and cook in oil itself covered.
8. Add the dry roasted powder, mix well. You can add 1 tbsp or so of water if needed but the general idea is to cook without water, in the oil and steam (covered kadai).
9. Gently mix in periodic intervals until all water is absorbed, brinjals are cooked (but not mashed).
10. Check salt and spice levels, adjust if needed
11. Uncover kadai and let it roast for few mins in low flame, very gently mixing as needed so to not mash the brinjals.
* Gingelly oil (Nallenna) is key
** Brinjals should be cooked but not mashed
** Adjust spice levels accordingly
*** Wooden or rubber spatula recommended.
Comments