Tuesday, August 20, 2013

Brinjal in Coconut Masala

Yum
Brinjal / Eggplant / Aubergines , call it what you want, is a favourite veggie across the world. Different names and cooked in myriad different ways. Wiki tells me that this was originally domesticated in India. So this was another gift to the world from us ;) Very easy to grow as well. I say this cause I have found success in growing brinjals :D. Brinjal is probably one the few vegetables cooked all across India, albeit in different ways. I myself make it in a couple of different styles. The recipe that follows is the twist on the traditional "Yennegai" or "Yenne badnekai" or the "Bharwan Baingan". The original recipe involves stuffing baby brinjals with the stuffing and frying in oil. I did not want to use too much oil and wanted it to cook sooner, so I cut the brinjal into smaller semicircles and fried them in very little oil initially and then added the masala. It was a perfect combination with the jowar roti or "Joladda rotti"

Brinjal in Coconut Masala


Brinjals cooked in a spicy coconut masala

Recipe Type:  Main Course
Cuisine:          South Indian
Prep Time:     20 minutes
Cook time:     40 minutes
Yield:              2-3 Servings

Ingredients:

500gms Brinjal
2 medium Onion
2 medium Tomato
1 cup grated fresh Coconut
2 tsp Sambar powder
1 tsp Garam masala
2 tsp Red chilli powder
1 tsp Turmeric powder
1 Tbsp Urad dal
½ tsp Fenugreek seeds / Methi seeds
2 tsp Cumin seeds / Jeera
1 Tbsp Tamarind
A pinch of Hing
3 Tbsp Oil

Method:

  • Lightly roast the urad dal and the methi seeds in a kadhai until the urad dal is slightly brown
  • Grind together coconut, tamarind, sambar powder, garam masala, urad dal, methi, red chilli powder and turmeric powder into a coarse paste. Use 1 tbsp of water to grind.
  • Heat 2 tbsp oil in a kadhai and fry onion until translucent in it.
  • Add finely chopped tomatoes, hing and the ground paste and cook until the tomato is cooked
  • Add 1 cup of water and cook on low flame for 8-10 mins or until the oil  separates
  • In a different kadhai, add the remaining oil and fry the sliced brinjals until done. The brinjal should be cooked but still be firm.
  • Add the fried brinjal to the masala and cook together for 2 mins
  • Add more water if you want a thinner gravy or less water if you want a dry sabzi.
  • Enjoy with hot hot phulkas or joladda rotti

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