Brinjal Contest Entry
Ingredients
750g baby brinjals (green)
200ml refined oil
1 tbsp sesame oil (gingely oil)
2 tbsp cashewnut
2 tbsp poppy seeds
4 tbsp coconut, grated
4 red chillies, whole
1 tbsp peanuts, roasted
1 tbsp curry leaves
2 onions, chopped
1 tbsp ginger-garlic paste
2 tomatoes, chopped
Salt to taste
1 tsp turmeric powder
2 tsp red chilli powder
1 tsp coriander powder
1 tsp garam masala powder
3/4 cup tamarind pulp
2 tbsp fresh coriander leaves, chopped
Method:
Take the baby brinjals and slit it from the center. Fry it in hot oil and keep it aside.
Roast the sesame seeds, cashew nut, poppy seeds, coconut, whole red chilli and make a fine paste.
Crush the peanut and keep it aside.
In a pan heat some oil, add curry leaves, chopped onion and fry till onion gets golden colour.
Add ginger garlic paste and saute for another 2 minutes. Add tomatoes and cook for some more time.
Once it starts leaving out oil, add the powder spices and the paste, and cook it.
Take out half the masala and add the crushed peanut. Stuff the fried brinjals with this masala and keep them aside.
Add little water in the remaining masala and simmer the flame. Add the stuffed brinjals, tamarind pulp, salt and sprinkle fresh coriander leaves.
Leave this to cook for 5 minutes and serve hot with chappati or rice.
Ingredients
750g baby brinjals (green)
200ml refined oil
1 tbsp sesame oil (gingely oil)
2 tbsp cashewnut
2 tbsp poppy seeds
4 tbsp coconut, grated
4 red chillies, whole
1 tbsp peanuts, roasted
1 tbsp curry leaves
2 onions, chopped
1 tbsp ginger-garlic paste
2 tomatoes, chopped
Salt to taste
1 tsp turmeric powder
2 tsp red chilli powder
1 tsp coriander powder
1 tsp garam masala powder
3/4 cup tamarind pulp
2 tbsp fresh coriander leaves, chopped
Method:
Take the baby brinjals and slit it from the center. Fry it in hot oil and keep it aside.
Roast the sesame seeds, cashew nut, poppy seeds, coconut, whole red chilli and make a fine paste.
Crush the peanut and keep it aside.
In a pan heat some oil, add curry leaves, chopped onion and fry till onion gets golden colour.
Add ginger garlic paste and saute for another 2 minutes. Add tomatoes and cook for some more time.
Once it starts leaving out oil, add the powder spices and the paste, and cook it.
Take out half the masala and add the crushed peanut. Stuff the fried brinjals with this masala and keep them aside.
Add little water in the remaining masala and simmer the flame. Add the stuffed brinjals, tamarind pulp, salt and sprinkle fresh coriander leaves.
Leave this to cook for 5 minutes and serve hot with chappati or rice.
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