Wednesday, February 22, 2012

Oil Brinjal Masala


Brinjal - 8
Onion - 1
Tomato - 1
Garlic - 4 cloves
Scraped coconut - 4 teaspoon
Roasted skin-removed groundnut - 1/3 cup
Sesame / Ellu (white / black) - 3 teaspoon
Corriander seeds - 4 teaspoon
Red chili powder - 3 teaspoon
Turmeric powder - 1 teaspoon
Watery tamarind pulp - 1/4 cup
Oil - 1/3 cup
Salt - as needed

  • Remove the stems of the brinjal and make slits lengthwise. (If the brinjals are bigger, cut them into medium size pieces.)
  • Roast sesame / ellu  and coriander seeds separately without oil.
  • Add groundnut, coconut and grind well.
  • Add sauted onion and tomato, little water to this and grind to a paste.

  • Add oil to a frying pan and place the brinjals.
  • When the brinjal changes colour, add chopped garlic, ground pste, turmeric powder, salt and ad little water.

  • Let the masala boil till the raw smell goes off.

  • See to it that brinjals are not cooked too soft.
  • When the masala thickens, switch off the stove.

  • If you prefer a gravy, switch off the stove when the masala retains some water.
  • When we prepare for our family, quantity of oil can be reduced.
  • It is a perfect side-dish for biriyani, ghee rice and chappathi.
Learnt from: Mrs. Nalini Sadanand, my friend

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