Long/oval Purple Bringal : 2
Onion(medium) : 1 (chopped)
Ginger-garlic paste : 1 tblsp.
Tomato(medium) : 1(chopped)
Green Chilli : 1
Mustard seeds : 1/2 tsp.
Cumin seeds : 1/2 tsp.
Turmeric powder : 2 tsp.
Red chilli powder : 1 or 2 tsp. (+ or - accr. to you)
Coriander powder : 2 tsp.
Cashewnut : 7-8
Dessicated or fresh cocconut : 1/2 cup
Oil : 3 tblsp.
Salt to taste
Fresh coriander leaves for garnishing
- Cut the brinjals in medium chunks. Add salt and keep aside. Make a paste of cashewnuts, green chilli and coconut. Set aside.
- In a pan, add 1-2 tblsp. of oil, fry brinjal pieces until lightly browned. Sqeeze out as much oil possible and keep them aside.
- In same oil, add rest of the oil, temper with mustard and cumin seeds. When they start to crackle, add chopped onions, fry till they get soft and lightly browned. Add ginger-garlic paste and stir for 2-3 minutes.
- In a cup, mix all the powdered spices with 3 tblsp. of water and a pinch of salt. Add this mixture to the pan. Cook till 2-3 minutes. Add chopped tomatoes and mix well. Saute until tomatoes softens and oil seperates.
- Now add coconut-cashewnut paste and mix well with the spice paste. Stir for 2 minutes, then add fried brinjal pieces. Mix well and add about 1/2 cup of water. Season with salt, but in small amount, not the whole as it's a dry gravy dish, so add rest of the salt when you have your desired gravy. Cover the lid. It will take about 5-7 minutes as brinjal cook real fast.
- When gravy thickens, check the seasoning, take the pan out of the heat. Garnish with fresh coriander leaves. Serve hot..................
with any Indian bread to Viki's Kitchen who is hosting an event named "Side dish for chapathi"