Eggplant aka brinjal is one of my favorite vegetables. It has seen various forms in our kitchen - baingan barta, kathrika ennai curry and kathrika kothsu.
I'd wanted to make something different and quick with baingan.
I'd seen this recipe sometime ago and don't quite remember the original source. It made a yummy combination with rotis.
Ingredients: (Serves 1)
Brinjals - cut into bite-sized pieces - (about 3 - 4 brinjals)
Cumin (jeera) - 1 tsp
Cloves - 3-4
Cinnamon stick - 1/2
Coriander seeds (Dhaniya) - 1 tsp (add more if you like dhaniya flavor)
Red chilli - 3 - 4 (as per taste)
Tamarind - a little
Onion - 1 med - finely chopped
Coconut (grated)- 4 tsp (The original recipe called for coconut but I didn't have any handy)
Oil - 1 tsp
Salt - to taste
Recipe:
Soak the brinjals in water to remove the bitterness.
Heat 1/2 tsp oil, add cumin seeds, cloves, cinnamon stick, coriander seeds and red chilli. Fry until it releases the aroma (make sure it doesn't blacken). Add 1/2 of the chopped onion to this and saute for a few minutes. Add the coconut (if using) and tamarind, turn of the stove and cool. Grind into a paste and set aside.
Heat the remaining oil, saute the onions until soft. Add the brinjal, cover and cook. When this is half cooked, add the paste and sufficient water, salt and cook until the brinjals are tender.
Garnish with fresh coriander leaves.
Serve hot with rotis / phulkas.
I'd wanted to make something different and quick with baingan.
I'd seen this recipe sometime ago and don't quite remember the original source. It made a yummy combination with rotis.
Ingredients: (Serves 1)
Brinjals - cut into bite-sized pieces - (about 3 - 4 brinjals)
Cumin (jeera) - 1 tsp
Cloves - 3-4
Cinnamon stick - 1/2
Coriander seeds (Dhaniya) - 1 tsp (add more if you like dhaniya flavor)
Red chilli - 3 - 4 (as per taste)
Tamarind - a little
Onion - 1 med - finely chopped
Coconut (grated)- 4 tsp (The original recipe called for coconut but I didn't have any handy)
Oil - 1 tsp
Salt - to taste
Recipe:
Soak the brinjals in water to remove the bitterness.
Heat 1/2 tsp oil, add cumin seeds, cloves, cinnamon stick, coriander seeds and red chilli. Fry until it releases the aroma (make sure it doesn't blacken). Add 1/2 of the chopped onion to this and saute for a few minutes. Add the coconut (if using) and tamarind, turn of the stove and cool. Grind into a paste and set aside.
Heat the remaining oil, saute the onions until soft. Add the brinjal, cover and cook. When this is half cooked, add the paste and sufficient water, salt and cook until the brinjals are tender.
Garnish with fresh coriander leaves.
Serve hot with rotis / phulkas.
