Ingredients
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250 gm: Baingans of the small variety
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1/2cup: Onions-finely chopped
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½ tsp: Garlic paste
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½ tsp: Ginger paste
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1/4cup: Grated dry coconut
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2 tsp: Tamarind paste or to taste
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1 tbsp: Coriander seeds-roasted
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2 tsp: Cumin, roasted
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2 tsp: Sesame seeds, roasted
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1/4tsp: Turmeric
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1/2tsp: Powdered red pepper
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7-8 no: Curry leaves
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1 tbsp: Hara dhania for garnish
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1/4cup: Oil
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Oil for deep frying
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2 tsp: Salt or to taste
Method
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Slit the baingans and deep fry over high heat, till glossy and a little tender.
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Remove from oil and keep aside.
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Grind the coconut and the roasted coriander, cumin and sesame seeds together,
using a little water if need be.
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Heat the 1/4cup of oil and sauté the onions, ginger and garlic till onions are
soft and a little transparent. Add curry leaves and turn around, then the
ground mixture and sauté till the fat separates.
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Add the tamarind paste, salt, turmeric, red pepper and mix well, and then add
the baingans. Turn around a few times.
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Add about a quarter of a cup of water.
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Bring to a boil and simmer and cover for about 5 minutes.
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Serve hot garnished with the hara dhania.
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