Ingredients
Brinjal - 5
Onion - 1 (finely chopped)
Ginger garlic paste - 1 tsp
Green chilly - 1 (minced)
Sesame seeds - 1/2 cup
Peanuts - 1/4 cup - 1/2 cup (You can add this as per your taste. Generally Sounth indians use more of coconut and less of peanuts whereas north indians use more peanuts than coconut)
Coconut - 1 cup
Whole garam masala(cinnamon stick - 1, cloves -3-4 , Cardomon -3, bay leaf - 1)
Cumin seeds - 1 tsp
Corriander powder - 1 tblsp
Chilly powder - 1/2 tblsp
Oil - 2 tblsp
Tamarind juice - 1/2 cup (pulp -2-3 tblsp)
Method
1. Dry roast the peanuts, sesame seeds and grated coconut separately until it all turns brown and gives out a nice aroma. After it cools, grind it into a course powder and keep aside.
2. Make deep slits in the brinjal but dont cut through. Fry this in oil and keep aside.
3. Heat oil in a pan, add some whole garam masala and cumin seeds. Fry onions, green chilly and ginger garlic paste.
4. Add the ground coarse powder along with dry masalas like chilly powder and corriander powder. Add few drops of water to prevent the masala from getting burnt.
5. After the masala is nicely cooked, add the tamarind juice and cook for 10- 15 minutes until the oil oozes out.
6. Next add the fried brinjals to the gravy and simmer for few minutes. This gravy goes very well with biriyani and even with roti and plain rice.
Variations
- The other vegetables that can be used instead of brinjal in the same gravy are green chillies, zucchini, cherry tomato etc.
