Brinjal Masala

This Brinjal Masala is an Andhra dish prepared by cooking small brinjals in an onion and peanut based masala. This dish goes well with hot rice, roti, chapati or phulka.

Ingredients:

Small Brinjals – 10 to 12
Cumin seeds – 1/2teaspoon
Fenugreek seeds – 1 teaspoon
Curry leaves – 7 to 8
Turmeric – 1/2 teaspoon
Red chilli powder – 2 teaspoons
Salt – 1 teaspoon
Cooking Oil – 3 tablespoons
Green Chillis – 2, sliced

For Gravy:

Onion – 2
Coriander seeds – 1 tablespoon
Peanuts – 1/3 cup
Thick Tamarind pulp – 2 tablespoons
Cooking Oil – 1 teaspoon
Salt to taste

For Garnishing:
Coriander Leaves

Method:

1. Dry roast peanuts. Transfer to a bowl and allow it to cool down. Discard the peel if you want.
2. Heat a teaspoon of oil, add coriander seeds, roast until slightly brown.
3. Add onion and saute until it turns translucent. Turn off the heat.
4. Slit the brinjals into quarters, all the way down to the stem leaving stems intact and soak them in salt water.
5. Heat oil and add fry cumin seeds, fenugreek seeds, curry leaves, salt, turmeric powder and red chilli powder.
6. Add the brinjals and chopped green chillis. Cook covered until brinjals are soft.
7. Meanwhile, grind roasted peanuts, sauteed onions and coriander seeds. Add tamarind pulp and little water. Grind into a slightly coarse paste.
8. Add this paste to the cooked brinjals, adjust the consistency by adding a little water, if required.  Add more salt, if required. Cook for 5-10 minutes and turn off the flame.
9. Garnish with chopped coriander leaves.
10. Serve hot with steamed rice and ghee or roti/phulka etc.,