Saturday, October 25, 2008

Brinja masala

Brinjals/ baingans/ aubergines,are my husband's second favourite vegetable. I like it coz it is easy to cut and the cooking can be over in a matter of minutes, depending on the kind of dish. This is a slightly elaborate preparation and is amazing with rotis, chappatis or rice and curd for company.

Please assemble all ingredients before-hand to avoid mishaps.

Medium sized brinjals - 500 gms (slit lenghtwise, thickness 1/2 inch)

Soak in turmeric water, drain and add salt to taste. Shallow fry with as little oil as possible, till half cooked. Keep aside.

In the same pan that u fried the brinjal, add

Oil - 2 tbsp

When hot, add

Cumin/ jeera - 1/2 tsp
once jeera is fried, add

Onion - 1 ( sliced fine lengthwise)
green chillies - 2 (slit)
Curry leaves - 1 stalk

fry till onions are golden brown.

Make a thick paste with water and

red chilli powder - 1 tsp
turmeric powder - 1/2 tsp
coriander powder - 1 tbsp
garam masala powder - 1 tsp

Fry well till the oil is seen.

Now, blanch, peel and grind

Tomatoes - 3 medium sized (or about 1/2 cup of ready made tomato puree)

add the tomato puree till it is thickened and the oil is seen. Now add the fried brinjals, coat well with the masala, put on a lid and cook well till done.

Garnish with chopped coriander leaves (cilantro) and serve.

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