Spicy Tamarind Brinjals.


8-10 small brinjals
2 cups onions finely chopped
1/2 cup coconut fresh grated
1 tsp. garlic grated
1 tsp. ginger grated
1 stalk curry leaves
1 tbsp. coriander leaves finely chopped
1/2 tsp. turmeric powder
2 tbsp. tamarind pulp
10 whole red chillies dry
1 tsp. coriander seeds
1/2 tsp. cumin seeds
1/4 tsp. mustard seeds
salt to taste
3 tbsp. oil

Remove stems of brinjals. Make 2 cross incisions at base of each and soak in salted water for 10 minutes.

Meanwhile, toast coconut on dry griddle, for 1 minute. To this add chillies, coriander, cumin, toast 1 minute more. Dry grind to a med. coarse powder.

Heat oil in earthen cooking pot or heavy pan. Add mustard seeds, allow to splutter.

Add ginger, garlic, curryleaves and Stir. Add onions, turmeric, saute till onions are tender. Add spice powder and saute till mixed well.

Add 2 cups water, salt, brinjals, and mix. Bring to a boil, cover and simmer for 15 minutes, stirring occasionally.

Add tamarind pulp. Cook till brinjals are tender. When most of the water will be absorbed and oil will separate. Garnish with coriander.

Serve hot with rice.

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