Ingredients
For the masala paste
1 tbsp Oil, तेल
1 Medium Onion, sliced, प्याज
¼ cup Dry Coconut, नारियल
3 tbsp Peanuts, मूंगफली
3 Garlic Cloves, लहसुन
½ inch Ginger Chopped, अदरक
1 tbsp Sesame Seeds, तिल
½ tsp Red Chili Powder, लाल मिर्च पाउडर
½ tsp Turmeric Powder, हल्दी पाउडर
For the curry
2 tbsp Oil, तेल
6 Brinjal Small Size, slit & keep head, बैंगन
6 Bhavnagri Mirchi, slit & keep head (remove seeds), भावनागरी मिर्ची
½ tsp Mustard Seeds, राय
½ tsp Cumin Seeds, जीरा
½ tsp Nigella Seeds , कलोंजी के बीज
7-9 Curry Leaves, करी पत्ते
Peanut & Coconut Paste, मूंगफली और नारियल का पेस्ट
2 ½ cups of water, पानी
2 tbsp Tamarind Paste, इमली का पेस्ट
½ tsp Garam Masala , गरम मसाला
Salt To Taste, नमक स्वादअनुसार
Coriander Leaves Chopped for Garnishing, धनिया
Process
For the masala paste
- Heat oil in a flat pan. Saute the onion till transparent and then add dry coconut till the coconut changes color to light brown. Remove from heat and make a fine paste along with the rest of the masala paste ingredients by adding very little water.
For the curry
- Heat saucepan, heat oil and saute brinjal and bhavnagri chilli for 3-4 minutes. When done remove and keep aside for later use.
- In the same pan add oil, mustard seeds, nigella seeds, cumin seeds, and curry leaves till they splutter. Add the prepared fine ground masala paste and water and cook on medium heat for 5 to 7 minutes or until the oil separates.
- Now add tamarind pulp, garam masala, fried brinjal, mirchi and salt as needed. Cook for 5 more minutes.
- Garnish with chopped coriander leaves and serve hot with rice.
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