Ingredients
Brinjal - 12 medium sized (quarter all the way to about a cm of the stalk)
Cinnamon stick - 1/4 Inch
Peppercorn - 1 tsp
Green Cardamom - 1
Cloves - 3
Dry Red Chili - 5-6
Curry leaves - 1 sprig
Cumin seeds - 1 tsp
Coriander seeds - 2 tbsp
Peanuts - 1/4 cup
Sesame seeds - 1/4 cup
Coconut grated - 1/4 cup
Tamarind paste - 2 tsp
Turmeric powder - 1 tsp
Mustard seeds - 1/4 tsp
Asafoetida - 1/4 tsp
Fenugreek seeds - 1/8 tsp
Ginger paste - 1 tsp
Garlic paste - 1/2 tsp
Red Onion chopped - 1 medium
Oil
Salt
Preparation Method
Brinjal - 12 medium sized (quarter all the way to about a cm of the stalk)
Cinnamon stick - 1/4 Inch
Peppercorn - 1 tsp
Green Cardamom - 1
Cloves - 3
Dry Red Chili - 5-6
Curry leaves - 1 sprig
Cumin seeds - 1 tsp
Coriander seeds - 2 tbsp
Peanuts - 1/4 cup
Sesame seeds - 1/4 cup
Coconut grated - 1/4 cup
Tamarind paste - 2 tsp
Turmeric powder - 1 tsp
Mustard seeds - 1/4 tsp
Asafoetida - 1/4 tsp
Fenugreek seeds - 1/8 tsp
Ginger paste - 1 tsp
Garlic paste - 1/2 tsp
Red Onion chopped - 1 medium
Oil
Salt
Preparation Method
- In a pan heat 1 tsp oil. Fry Cinnamon stick, peppercorns, cardamom and cloves for a few seconds
- Add the dry red chilis, curry leaves, cumin seeds, peanuts and coriander seeds and roast them until they turn slight brown
- Add the sesame seeds and grated coconut and roast them until the coconut turns slight brown. Allow it to cool
- Add the tamarind paste, turmeric powder and salt to it
- Grind this mixture to a coarse paste
- Stuff the brinjal with the ground paste
- In a large enough pan, add 2-3 tbsp oil. When hot add mustard seeds
- When they sputter, add the asafoetida and fenugreek seeds
- Add the ginger-garlic paste and saute until light brown
- Add onions and saute them until transparent
- Place the eggplants on the pan. Add 1/4 cup water. Cover and cook in low heat
- Turn the eggplants often. Takes 20-30 mins to cook completely
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