Ingredients
8-10 small brinjals
2 cups onions finely chopped
1/2 cup coconut fresh grated
1 tsp. garlic grated
1 tsp. ginger grated
1 stalk curry leaves
1 tbsp. coriander leaves finely chopped
1/2 tsp. turmeric powder
2 tbsp. tamarind pulp
6 whole red chillies dry
1 tsp. coriander seeds
1/2 tsp. cumin seeds
1/4 tsp. mustard seeds
salt to taste
3 tbsp. oil
Method
- Remove stems of brinjals. Make 2 cross incisions at base of each.
- Soak in salted water for 10 minutes.
- Meanwhile, toast coconut on dry griddle, for 1 minute.
- Add chillies, coriander, cumin, toast 1 minute more.
- Dry grind to a med. coarse powder.
- Heat oil in earthen cooking pot or heavy pan.
- Add mustard seeds, allow to splutter.
- Add ginger, garlic, curryleaves. Stir.
- Add onions, turmeric, saute till onions are tender.
- Add spice powder and saute till mixed well.
- Add 2 cups water, salt, brinjals, and mix.
- Bring to a boil, cover and simmer for 15 minutes, stirring occasionally.
- Add tamarind pulp. Cook till brinjals are tender.
- Most of the water will be absorbed and oil will separate.
- Garnish with coriander.
- Serve hot with lime rice/ jeera rice/ plain rice and papad.
Making time: 45 minutes
Makes: 5 servings bowl
Shelflife: Best fresh
Kerala Dishes Index
