Kerala style brinjals
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | smalls | Brinjals; (8 to 10) |
| 2 | cups | Onions finely chopped |
| ½ | cup | Coconut fresh grated |
| 1 | teaspoon | Garlic grated |
| 1 | teaspoon | Ginger grated |
| 1 | Stalk curry leaves | |
| 1 | tablespoon | Coriander leaves finely chopped |
| ½ | teaspoon | Turmeric powder |
| 2 | tablespoons | Tamarind pulp |
| 6 | Whole red chillies dry | |
| 1 | teaspoon | Coriander seeds |
| ½ | teaspoon | Cumin seeds |
| ¼ | teaspoon | Mustard seeds |
| Salt to taste | ||
| 3 | tablespoons | Oil |
Directions
Remove stems of brinjals. Make 2 cross incisions at base of each.
Soak in salted water for 10 minutes.
Meanwhile, toast coconut on dry griddle, for 1 minute.
Add chillies, coriander, cumin, toast 1 minute more.
Dry grind to a medium coarse powder.
Heat oil in earthen cooking pot or heavy pan.
Add mustard seeds, allow to splutter.
Add ginger, garlic, curryleaves. Stir.
Add onions, turmeric, saute till onions are tender.
Add spice powder and saute till mixed well.
Add 2 cups water, salt, brinjals, and mix.
Bring to a boil, cover and simmer for 15 minutes, stirring occasionally.
Add tamarind pulp. Cook till brinjals are tender.
Most of the water will be absorbed and oil will separate.
Garnish with coriander.
Serve hot with lime rice/ jeera rice/ plain rice and papad.
Making time: 45 minutes
Makes: 5 servings bowl
Shelflife: Best fresh
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