I had a bunch of brinjals lying in my fridge for some time. I wanted to try some dish to go with chappathi to be made out of this. I came across this recipe on one of the blogs that I frequent and decided to try it out my way.
Ingredients:-
Brinjals/Kathirikkai - 6 small ones, slice along its length into four pieces.
Peanuts(unsalted) - 1tbsp
White sesame seeds - 1 tbsp
Coconut - 1tbsp
Turmeric powder - 1tsp
Chilli powder - 1tsp
Coriander powder - 1tsp
Green chilly - 1 chopped fine
Onion - 1 large, chopped roughly
Tomato - 1 medium, chopped roughly
Ginger - 1" piece, chopped roughly
Garlic - 4 cloved, chopped roughly
Mustard seeds - 1tsp
Fenugreek seeds - 1tsp
Curry leaves - few
Coriander leaves - for garnishing
Salt - to taste
Refined oil - 1tsp + 1tbsp for frying onions and for frying brinjals respectively
Water - 1 cup
Preparation:-
Dry roast the white sesame seeds until it turns slightly brown. Transfer it to a vessel. Dry roast peanuts next until it turns brown and set aside. Next dry roast, coconut until it turns brown and transfer it to a bowl.
Heat a kadai and add a tsp of oil. Add onion, ginger and garlic to this and fry it until brown. To this, add tomato and salt. Continue frying this until tomato turns mushy. Now, add turmeric, chilli and coriander powder. Mix it well and remove it to a bowl for grinding along with sesame seeds, peanut and coconut. Grind this into a smooth paste adding enough water.
Heat a tbsp of oil in a kadai. Add mustard seeds when hot. Once the mustard seeds splutter, add fenugreek seeds and curry leaves and fry for few seconds. To this, add brinjals and fry till it becomes soft. Set this aside. In the same kadai, add the ground mixture and fry it till it leaves the side of the kadai. At this stage add a cup of water and mix it. To this add brinjals and cook until brinjals are soft. Transfer it to a serving bowl and garnish with coriander leaves.
Ingredients:-
Brinjals/Kathirikkai - 6 small ones, slice along its length into four pieces.
Peanuts(unsalted) - 1tbsp
White sesame seeds - 1 tbsp
Coconut - 1tbsp
Turmeric powder - 1tsp
Chilli powder - 1tsp
Coriander powder - 1tsp
Green chilly - 1 chopped fine
Onion - 1 large, chopped roughly
Tomato - 1 medium, chopped roughly
Ginger - 1" piece, chopped roughly
Garlic - 4 cloved, chopped roughly
Mustard seeds - 1tsp
Fenugreek seeds - 1tsp
Curry leaves - few
Coriander leaves - for garnishing
Salt - to taste
Refined oil - 1tsp + 1tbsp for frying onions and for frying brinjals respectively
Water - 1 cup
Preparation:-
Dry roast the white sesame seeds until it turns slightly brown. Transfer it to a vessel. Dry roast peanuts next until it turns brown and set aside. Next dry roast, coconut until it turns brown and transfer it to a bowl.
Heat a kadai and add a tsp of oil. Add onion, ginger and garlic to this and fry it until brown. To this, add tomato and salt. Continue frying this until tomato turns mushy. Now, add turmeric, chilli and coriander powder. Mix it well and remove it to a bowl for grinding along with sesame seeds, peanut and coconut. Grind this into a smooth paste adding enough water.
Heat a tbsp of oil in a kadai. Add mustard seeds when hot. Once the mustard seeds splutter, add fenugreek seeds and curry leaves and fry for few seconds. To this, add brinjals and fry till it becomes soft. Set this aside. In the same kadai, add the ground mixture and fry it till it leaves the side of the kadai. At this stage add a cup of water and mix it. To this add brinjals and cook until brinjals are soft. Transfer it to a serving bowl and garnish with coriander leaves.
