Popular eggplant (brinjal) dish from Hyderabad.Cooked with spices, tamarind pulp and tomatoes with curry leaves.
Ingredients:
Small eggplant( brinjals12-13
Salt to taste
2 tablespoons peanuts
3 teaspoons dried coconut
1/4th teaspoon fenugreek seeds
1/2 teaspoon mustard seeds
1 teaspoon cumin seeds
8-10 curry leaves
1 teaspoon taarind concentrate soak in 1/2 cup warm water
3-4 tomatoes
1 medium sized onions
1 plus 1/2 teaspoon fresh grated ginger garlic
3-4 chopped green chillies
pinch of asafetida
1/2 teasppon sugar
1 teaspoon coriander seeds
1/2 teaspoon red chilli powder
4-5 tablespoons oil
1 cinnamom stick
1 black cardamon
2-3 cloves
First wash , dry and Slit the eggplant/brinjal/baingan from the top so the masala can go in and sprinkle some salt and shallow fry it and keep it aside.
In a pan roast the mustard seeds, fenugreed seeds, cumin seeds , peanuts , coriander seeds, cinnamon , cardamon and cloves with coconut and after roasting put it in a grinder.
Now in the same pan add oil and fry the onions ,curry leaves once it is golden add the ginger garlic with green chillies cook for a few minutes and add tomatoes , add salt and dries spices. Keep stirring and add the roasted ground spices and the tamaraind and keep cooking till oil comes up.
Now add the eggplant/brinjals/baingan to the mix and make sure the micture had gone inside the eggplant and cover the lid for 8-10 minutes until it is soft and cooked . Garnish with cilantro.
Serve with roti or rice. Yummy Hyderabadi dish .
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