May 01, 2013

Brinjals and Green chillies in tangy gravy

Ingredients:
Brinjals - 300 gms
Green Chillies - 25 gms
Capsicum - 1
Fenugreek seeds - 1/4 tsp
Ginger garlic paste - 1 tbsp
Salt to taste
Turmeric - 1/2 tsp
Red chilli powder - 1/2 tsp
Coriander powder - 1 tsp
Cumin powder - 1/2 tsp
Garam Masala - 1/2 tsp
Curd - 1 cup
Tamarind paste - 1 tbsp
Oil for frying

For Masala powder:
Cashew nuts - 2 tbsp
Peanuts - 1 tbsp
Sesame seeds - 1 1/2 tsp
Pepper corns - 1/2 tsp

For Tempering:
Oil - 1 tbsp
Red chillies -4
Mustard seeds - 1/2 tsp
Desiccated coconut - 1 1/2 tbsp

Method:

  • Dry roast masala ingredients. Cool and grind to make powder.
  • Cut the brinjal into 4 pieces and slit green chillies.
  • Shallow fry brinjal pieces and green chillies and keep aside.
  • Thinly cut capsicum.
  • Heat 1 tbsp of oil in kadai, add fenugreek seeds, ginger garlic paste. Saute.
  • Add chilli powder, coriander and cumin powder, garam masala, turmeric and whisked curd.
  • Cook for 2 minutes then add 1 glass of water. 
  • When the gravy is bubbling add brinjal, capsicum and green chillies, tamarind paste, salt. Close the lid and cook in low flame.
  • Heat oil in another pan, add red chillies, mustard seeds and desiccated coconut. Saute for 1 minute then pour on gravy.
  • Cook till gravy becomes little thick.
  • Serve hot with rice or roti.







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