4-6 Brinjal -Eggplant
1 Large tomato(Optional - cut into quarters )
1/2 tbsp Red chili powder
1/2 Turmeric Powder
1 tbsp ginger & garlic paste
1/2 cup Tamarind Juice(Imli ka khata)
6-8 Curry leaves
Coriander leaves fine chopped.
1/2 cup oil
salt to taste.
For Roasted and Ground Masala
2 Onions (finely chopped)
2 tbsp sesame seeds (Til)
2 tbsp Poppy seeds (khus khus)
2 tbsp Groundnut (Pali-skins removed after roast)
4 tbsp Coconut powder
1 tbsp Cumin seeds (zeera)
1 tbsp Mustard seeds (rai)
1 tbsp Nigella seed (Kalaunji)- optional
1/2 Fenugreek seeds ( methi dana)- optional
Curry leaves and Green chillies washed and fine chopped.
Clean and wash the Brinjal and cut into quarters keep aside.
In a large non-stick saucepan/Khadhai at medium heat, Dry Roast sesame seeds, groundnut,poppy seeds, coconut powder, cumin seeds, mustard seeds one by one separately for 1 minute-or till slightly darker in colour and then grind to a fine smooth paste keep aside.
Then Roast the onion till they are slightly soft and golden in colour and grind to a smooth paste.
Then in a large cooking bowl add oil at medium heat, add Brinjal and fry in it till done keep aside.
Now add 1 tbsp cumming seed, 1 tbsp mustard seeds,stir until the seeds crackle.
After few seconds add curry leaves for few seconds immediately add ginger & garlic paste, stir for few seconds
Add red chili powder,turmeric powder,salt mix well,stir it for few seconds
Then add the paste & mix it well stir for 5 minutes and add tamarind juice leave it for low heat till the thin layer of oil appears on the bottom surface.
Stir often to prevent burning,if required,sprinkle a little water from time to time prevent the masala from burning.
Now Add the Brinjal pieces and mix well & salt to taste,stir often to prevent masala burning,Do not cook on a high heat,simmer heat and add the green chillies(optional), Tomato cover the pan leave for 20-25 minutes until the oil appears on the bottom surface & cook until the raw smell of onion/tomatoes/tamarind evaporates..
This dish should have thick gravy so ideally,water is not added while cooking if however,you find it getting too dry,1/2 cup of warm water can be added to it.
Remove pan from heat.
serve dish with Naans,bagara-khana, Paranthas,Briyani.....
This recipe goes to cook-like-celebrity-chef