Violet Brinjals – 1/2 kg, small ones
Soya Chunks – 1/2 cup
Oil – to fry
Butter – 1 tblsp
Kasoori Methi – 1 tblsp
Tomatoes – 4, medium size
Salt – as required
Garam Masala Powder – 1/2 tsp
Sugar – 1 tsp
Dhania Powder – 1 1/2 tsp
Grind to paste:
Long Red Chillies – 8
Cashewnuts – 10
Dry Pomegranate Seeds – 1 tsp
1. Soak the grind to paste ingredients in 1/4 cup hot water for 15 minutes. Grind to a smooth paste, add 1/2 cup of chopped onions and grind again to a coarse paste.
2. Cut brinjals into lengthwise pieces and soak in water to which salt is added.
3. Heat water in a vessel, when it starts boiling, remove from fire and add soya chunks. Keep closed for 10 minutes.
4. Squeeze out chunks from hot water and then pour cold water. Squeeze again. Repeat the process two times more to remove soya smell.
5. Squeeze again, put in a mixie and run the mixie for a short time to obtain fine chunks.
6. Blanch tomatoes in hot water for a few minutes, remove skin, grind to paste and strain through tamarind strainer.
7. Wipe brinjals with a cloth and deep fry to a golden brown colour. Keep aside.
8. Heat little oil in a kadai, add 1 tsp of sugar, when it carmelises, add ground paste.
9. Fry till oil is separated from the paste. Add dhania powder, garam masala powder, butter and stir for a minute.
10. Pour tomato paste, salt and boil for few minutes.
11. Add enough water, squeezed soya, fried brinjals and cook till gravy becomes thick.
12. Wash dry methi leaves in hot water to remove mud and chop finely and add to gravy.
13. Remove from fire and Serve hot.