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BRINJAL CHOPS/BRINJAL GRAVY

RECIPE NAME: BRINJAL CHOPS/BRINJAL GRAVY
RECIPE TYPE: SIDE DISH
NO.OF. SERVING:4
CUISINE TYPE:INDIAN
PREP TIME:30MINS














 BRIEF RECIPE:

IN KADAI- OIL-FENNEL-JEERA-PEPPER CORNS-ASAFOETIDA- METHI SEEDS-MUSTARD SEEDS-CURRY LEAVES-ONION- GINGER GARLIC PASTE-BRINJAL-SPICE POWDERS-PEANUT PASTE-TAMARIND PULP-SALT.



INGREDIENTS NEEDED:
  • ONION - 1 LARGE SIZED (finely chopped)
  • BRINJAL - 5-6 (cut int four)
  • TAMARIND - LEMON SIZED(soak in hot water)
  • GINGER GARLIC PASTE- 1TBSPN
  • OIL -2 TBSPN (use gingelly oil )
  • PEPPER CORNS- 1/2 TSPN
  • FENNEL SEEDS -1/2 TSPN
  • JEERA -1/2 TSPN
  • METHI SEEDS/VENDAYAM -1/2 TSPN
  • MUSTARD SEEDS/KADUGU-1/2 TSPN
  • HING/ASAFOETIDA-1/2 TSPN
  • PEANUTS-1 HANDFULL
  • SESAME SEEDS/ELLU (white) - 2 TSPN
  • COCONUT POWDER -2 TBSPN
  • CHILLI POWDER-1 1/2 TSPN
  • SAMBAR POWDER- 2 TSPN
  • CORIANDER POWDER -1 TBSPN
  • GARAM MASALA - 1 1/2 TSPN
  • CUMIN POWER -1/2 TSPN
  • TURMERIC POWDER - 1/2 TSPN
  • SALT-AS PER TASTE
  • WATER - AS PER REQUIRED CONSISTENCY
  • CURRY LEAVES- 1 STRING


DETAILED RECIPE:

PRE-PREPARATION:
  1. In a pan add in the peanuts and roast till it is aromatic, remove it from pan.
  2. To the same pan add in the sesame seeds and wait till it splutters, remove it from pan.
  3. Add in the coconut powder to it saute till golden brown.
  4. In a MIXER add in all the roasted ingredients and blend to a smooth paste.
  5. Soak the tamarind in hot water for 15 mins, and prepare the tamarind water.

METHOD OF PREPARATION:

  • In a kadai, add in GINGELLY OIL.
  • Once the oil is heated up, add in mustard seeds, fennel seeds, jeera, pepper corns, methi seeds,asafoetida and curry leaves.
  • Once they splutter, Add in the  chopped ONION and saute till cooked and changes transparent.
  • Add in the ginger garlic paste to it, and wait until the raw smell goes off.
  • Add in the BRINJAL that are cut into it.
  • Saute for 2 mins ot until the color of the brinjal changes.
  • Add in the chilli powder, turmeric powder, sambar powder, coriander powder, garam masala and cumin powder to it.
  • Saute for a min and add in the prepared PEANUT paste to it.
  • Wait until the oil seperates from it.
  • Now to it add in the tamarind water and add in the salt.Adjust the consistency by adding in some water.
  • Allow it for a good boil of about 5-10mins.
  • The gravy turns out to be thick and the OIL floats on Top. Now put off the stove and garnish it.
  • SERVE IT WITH KUSKA or BIRYANI.
  • Enjoy the FEAST.
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