Preparation Time : 20 minutes
Cooking Time : 20 minutes
Ingredients :
Small tender brinjal 10
Onion 4
Fried Groundnut seeds 1 cup
Jeera 1 Tablespoon
Jaggery 1 Big Lemon size
Tamarind 1 Big Lemon size
Red chilli powder 1 Tablespoon
Sambar powder 1 Table Spoon
Asafoetida 1 pint
Groundnut oil 4 Tablespoon
Mustard seeds ½ Teaspoon
Turmeric Powder ½ Tea Spoon
Coriander Leaves a few
Curry leaves 10-15
Salt to taste.
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P.S : Sambar powder can be purchased in the market. But to get the authentic taste and to use regularly, a good quantity of garam masala powder can be prepared at home and can be stored in airtight containers. It will last up to six months. For Sambar Powder recipe visit here.
Instructions :
- Cut onion into thin longish pieces.
- Wash and cut brinjal slitting from the bottom side into a plus shape taking care not to cut it fully.
- In a mixie grind fried groundnut seeds, jeera, tamarind, jaggery, red chilli powder, sambar powder and salt into nice masala powder.
- Fill in this powder into slit brinjals. Set aside the extra powder.
- In a thick bottomed kadai, heat oil and put mustard seeds and let it splutter.
- Add asafoetida and turmeric powder.
- Put in the cut onions and cook for 5 minutes.
- Add the filled brinjals, mix well adding some water and cook over low heat till brinjals are tender taking care to add required water to cook brinjals.
- Once the brinjals are cooked, add some more water for gravy and bring to a boil.
- While boiling, add remaining masala powder, curry leaves and cook till gravy thickens.
- Switch off the heat, put in finely cut coriander leaves and cover the lid.
Serve hot with Jolada Rotti, chapati, akki rottis and pooris.
Happy Cooking :-)
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