Prep time – 15 mins
Cook time – 30 mins
Servings – 4
Ingredients
- ½ cup shallots
- 2 dry red chillies
- 10 cloves of garlic
- 2 medium tomatoes
- ⅓ cup coconut
- 1 tbsp homemade curry powder
Or
- 1 tsp red chilli powder, 2 tsp coriander powder, ½ tsp cumin powder & ¼ tsp turmeric powder.
- 3 tbsp sesame oil + 1 tbsp any oil
- ¼ tsp mustard seeds
- A pinch of asafoetida
- A pinch of methi powder
- Coriander leaves for garnishing
- 1 tbsp tamarind paste or tamarind water from lemon sized tamarind
- 200g brinjal / eggplant
Cooking instructions
- Heat 1 tbsp of oil in a kadai and add shallots, red chillies and garlic. Saute till the onions are browned.
- Add tomatoes and saute till they are mushy.
- Add curry powder or 1 tsp red chilli powder, 2 tsp coriander powder, ½ tsp cumin powder & ¼ tsp turmeric powder.
- Mix well, add the shredded coconut and switch off the flame.
- After cooling the mixture transfer to a blender jar and grind it to a smooth paste.
- In a pressure cooker, heat sesame oil and add mustard seeds. Once the mustard seeds crackle add asafoetida and methi powder. Immediately add the chopped brinjals & curry leaves otherwise asafoetida and methi powder might be burnt.
- Saute brinjals in the oil for about 2 minutes. Add the ground paste.
- Add 1 ½ cups of water, tamarind paste or tamarind water mix well and pressure cook on high flame for 1 whistle. Leave it undisturbed for 5 minutes and release the pressure.
- Garnish with coriander leaves and serve hot !!
Cooking instructions with step by step pictures
Heat 1 tbsp of oil in a kadai and add shallots, red chillies and garlic. Saute till the onions are browned.
Add tomatoes and saute till they are mushy.
Add curry powder or 1 tsp red chilli powder, 2 tsp coriander powder, ½ tsp cumin powder & ¼ tsp turmeric powder.
Mix well, add the shredded coconut and switch off the flame.
After cooling the mixture transfer to a blender jar and grind it to a smooth paste.
In a pressure cooker, heat sesame oil and add mustard seeds. Once the mustard seeds crackle add asafoetida and methi powder. Immediately add the chopped brinjals & curry leaves otherwise asafoetida and methi powder might be burnt.
Saute brinjals in the oil for about 2 minutes. Add the ground paste.
Add 1 ½ cups of water, tamarind paste or tamarind water mix well and pressure cook on high flame for 1 whistle. Leave it undisturbed for 5 minutes and release the pressure.
Garnish with coriander leaves and serve hot !!
