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INGREDIENTS
Baby brinjals 12-15
Sambhar onions 12-15
Sesame oil (til oil) 6 tablespoons
Salt to taste
Asafoetida 1/4 teaspoon
Mustard seeds 1/2 teaspoon
Split black gram skinless (dhuli urad dal) 1 teaspoon
Curry leaves 10-12
Onion , sliced 1 medium
Tamarind pulp 1 1/2 tablespoons
FOR MASALA PASTE
Split Bengal gram (chana dal) 2 teaspoons
Dried red chillies 6
Coriander seeds 1 tablespoon
Green cardamoms 4
Cloves 4
Cinnamon 1 inch stick
Poppy seeds (khuskhus/posto) 1 tablespoon
Coconut, scraped 1/2 cup
METHOD
Slit brinjals into four without cutting through and keeping the stem intact. Heat two tablespoons til oil in a non-stick kadai. Ad the brinjals and sambhar onions and sauté till lightly browned. Add a little salt, cover and cook. Heat two tablespoons oil in a non-stick pan. Add chana dal, red chillies, coriander seeds, green cardamoms, cloves, cinnamon, poppy seeds and sauté till fragrant. Add coconut and sauté till the coconut is lightly browned. Cool and grind to a smooth paste. Heat the remaining oil in another non-stick pan. Add asafoetida, mustard seeds, urad dal and sauté till the dal is lightly browned. Add curry leaves and onion and sauté till fragrant. Add the masala paste and sauté for two minutes. Add the brinjals and sambhar onions and salt. Add one cup of water and mix. Add tamarind pulp and mix. Cover and cook for fifteen minutes till the brinjals are cooked. Serve hot.
Baby brinjals 12-15
Sambhar onions 12-15
Sesame oil (til oil) 6 tablespoons
Salt to taste
Asafoetida 1/4 teaspoon
Mustard seeds 1/2 teaspoon
Split black gram skinless (dhuli urad dal) 1 teaspoon
Curry leaves 10-12
Onion , sliced 1 medium
Tamarind pulp 1 1/2 tablespoons
FOR MASALA PASTE
Split Bengal gram (chana dal) 2 teaspoons
Dried red chillies 6
Coriander seeds 1 tablespoon
Green cardamoms 4
Cloves 4
Cinnamon 1 inch stick
Poppy seeds (khuskhus/posto) 1 tablespoon
Coconut, scraped 1/2 cup
METHOD
Slit brinjals into four without cutting through and keeping the stem intact. Heat two tablespoons til oil in a non-stick kadai. Ad the brinjals and sambhar onions and sauté till lightly browned. Add a little salt, cover and cook. Heat two tablespoons oil in a non-stick pan. Add chana dal, red chillies, coriander seeds, green cardamoms, cloves, cinnamon, poppy seeds and sauté till fragrant. Add coconut and sauté till the coconut is lightly browned. Cool and grind to a smooth paste. Heat the remaining oil in another non-stick pan. Add asafoetida, mustard seeds, urad dal and sauté till the dal is lightly browned. Add curry leaves and onion and sauté till fragrant. Add the masala paste and sauté for two minutes. Add the brinjals and sambhar onions and salt. Add one cup of water and mix. Add tamarind pulp and mix. Cover and cook for fifteen minutes till the brinjals are cooked. Serve hot.