|
400 g
5 g
10 g
5 g
10 g
15 g
120 ml
10 g
10 g
5 g
10 g
10
35 g |
aubergine
or brinjals (baigan)
coriander
seeds
cumin
(jeera) seeds
poppy
(khus khus) seeds
sesame
(til) seeds
tamarind
(imlee)
mustard
oil (sarson ka tel)
ginger
paste
garlic
paste
turmeric
(haldi) powder
red chili
powder
curry
leaves
coconut,
desiccated
salt to
taste |
Method :
- Roast coriander, cumin, poppy and sesame seeds on
a tawa (griddle), pound them, and keep aside.
- Roast coconut and keep aside.
- Wash and soak tamarind in warm water (200 ml or 1
cup) for 10 minutes.
- Mash well, squeeze to extract juice and strain,
discard the pulp.
- Slice aubergine about three fourths of the length
without separating them at the stem end.
- Heat oil in a kadhai (wok).
- Stir fry the aubergine and set aside.
- In the same oil, brown the ginger and garlic
pastes, ground spices, turmeric, red chili powder, salt, curry
leaves and coconut.
- Stir occasionally.
- Add a little water if mixture begins to burn.
- Add the aubergine along with water (200 ml or 1
cup).
- Simmer for 10 minutes.
- Stir in the tamarind juice and simmer till the
curry thickens.
- Serve hot, accompanied by plain boiled rice or
any Indian bread.
Serves 4
Preparation time : 20 minutes
Cooking time : 30 minutes
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Learn how
to cook Vegetarian Recipes
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