Masala Baigan

1 comment
Published under: BrinjalCurries and Gravies

To marinate brinjal:
Brinjals – 12, small size
Ginger and garlic – 2 tsp, grated
Chilli powder – 1/2 tsp
Turmeric powder – 1/2 tsp
Cumin powder – 1 tsp
Coriander powder – 1 1/2 tsp
Lemon juice – 3 tsp
Salt – 1/2 tsp

Ingredients for gravy:
Dry coconut powder – 2 tbsp
Onions – 1 cup, chopped
Tomato – 1/2 cup, chopped
Mustard seeds – 1/2 tsp
Curry leaves – 4
Chilli powder – 1/2 tsp
Cumin powder – 1 tsp
Coriander powder – 1 1/2 tsp
Garam masala powder
Coriander leaves – 4 tbsp, chopped
Peanuts – 2 tbsp, crushed
Salt – 1/2 tsp
Cooking oil as required

1. Slit brinjal into 4 pieces lengthwise, keeping pieces attached.
2. Make a paste by mixing all ingredients for marinade.
3. Stuff the brinjals with the paste and set aside for 30 minutes.
4. Fry dry coconut powder and 2 tbsp onion in 2 tsp oil and grind to a paste.
5. Heat 2 tbsp oil and add mustard seeds. When it starts popping add curry leaves and remaining onions and cook for 2 minutes.
6. Add ginger garlic and cook again.
7. Add coconut paste with 1/2 cup water and cook till gravy thickens.
8. Add tomatoes, dry powders and salt.
9. Fry till all the masala is well cooked.
10. Add the brinjals with 2 cups of water and stir.
11. Cook covered on low heat for 15 minutes, till brinjals are tender.
12. Add 1 tsp sugar and 2 tsp lemon juice. Stir gently. Turn off heat.
13. Sprinkle 1/2 tsp garam masala powder, crushed peanuts and coriander leaves.
14. Cover and keep for 5 more minutes.
15. Serve with rice.

1 comment

Avatar of tripti
tripti April 21, 2011 - 2:35 pm

by reading i found it nice.


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