Brinjal Stew

Published under: Brinjal

Brinjals – 500 gms, seedless, cut into 1 inch pieces
Sambar Onions – 10, peeled
Tomatoes – 2, finely chopped
Coconut Milk – 1/2 cup thick + 1/2 cup thin
Tamarind Extract – 3/4 to 1 cup
Mustard Seeds – 1/2 tsp
Asafoetida Powder – a pinch
Cloves – 1
Turmeric Powder – 1/4 tsp
Jaggery – 3 to 4 tblsp
Coriander Powder – handful, chopped
Oil as required
Salt as per taste

Dry roast and grind to a powder:
Urad Dal – 1 tsp
Coriander – 1 tsp
Bengal Gram – 1 tsp
Toor Dal – 1 tsp
Dry Red Chillies – 6
Gasa Gasa – 4 tsp
Cashews – 3
Fenugreek – a pinch

1. Heat oil in a pan over medium flame.
2. Stir-fry the mustard seeds, asafoetida powder and cloves.
3. Add tomatoes, onions and brinjal pieces.
4. Saute for 2 to 3 minutes.
5. Add turmeric powder, salt, tamarind extract, jaggery and mix well.
6. Add the ground powder, thin coconut milk and mix.
7. Bring to a boil and add the thick coconut milk.
8. Simmer till the stew starts to thicken.
9. Stir well and simmer for a minute more.
10. Garnish with coriander leaves.
11. Remove and serve hot.

Praveen Kumar
Praveen Kumar
Praveen Kumar founded Awesome Cuisine, a platform created in 2008 to showcase India's vibrant culinary heritage. A digital marketer by profession and a passionate food lover, Praveen has been exploring the world of food since his school days. With Awesome Cuisine, he combines his expertise in digital marketing with his deep love for food, sharing delicious recipes and inspiring others to appreciate the joy of cooking. Through Awesome Cuisine, he invites you to join him on a flavorful journey and discover the wonders of Indian cuisine.

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