Brinjal in Spicy Coconut Gravy

I had made two types of gravies with brinjals before that i have posted here. This time i wanted to try a different recipe. And this recipe...

I had made two types of gravies with brinjals before that i have posted here. This time i wanted to try a different recipe. And this recipe turned out to be super yummy. I loved to have it with neer dosa. It would go well with steamed rice as well. The recipe demands to have more oil and spices but you can adjust it according to your taste.



Ingredients

Baby Brinjals – 10
Oil – 4 tbsp

For Stuffing

Cumin seeds – 1 tsp
Coriander seeds – 1 tbsp
White sesame seeds – 1 ½ tbsp
Dried red chillies – 8-10
Poppy seeds – 1 tbsp
Peanuts – 1 tbsp
Garlic – 6-8
Onion – 1 – chopped
Curry leaves - handful
Fresh grated coconut – 2 tbsp
Tamarind pulp – 2 tbsp
Salt
Water as needed.


Method

Slit the Brinjals halfway into four parts. Keep the stem intact. Dip it in a bowl of water so that the Brinjals do not change the colour.

Heat 1 tbsp oil in a pan. Add cumin seeds, coriander seeds, sesame seeds, dried red chillies, poppy seeds and peanuts and sauté it for a few secs. Add garlic, onion and curry leaves. Sauté it till you get the aroma of the spices. Make sure you sauté the mixture on low flame so that it does not get burnt. Once done add the coconut and give it a mix. Take it off the heat and grind it along with tamarind and salt into a fine paste. Add water if needed.

Stuff the masala paste into Brinjals. You will be left with extra masala paste here.

In the same pan heat the remaining oil. Place the Brinjals one by one. Sauté it for 2 mins. Add the remaining masala paste.  Fry it well till the oil separates. Add some water and give it a mix.Check for seasoning. Cover and cook till done. Once the Brinjals are soft, uncover the lid and cook on high flame so that the extra water gets evaporated and you get the desired consistency.


My Notes

ü  Keep adding water if you feel that the gravy has become too thick and if Brinjals are yet to be cooked.

ü  Feel free to adjust the quantity of oil and spices according to your taste. But this recipe demands the oil and spices to be on higher side.

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