Brinjal Masla (Eggplant (Aubergine))

NadiaMirza's Note:

I am newly married Pakistani female and my husband just loves good food as everybody does.I was searching some good recipes on internet with main ingredients Brinjal for my husband and i found this one .My honey just loved it.So i am posting here . Hope you people also liked it .

• Total Time: 45 mins
• Prep Time: 20 mins
• Cook Time: 25 mins

Ingredients:

Servings: 6

• ½ kg brinjals , tender, round and small (Baingan or Eggplant)
• 2 medium onions
• 5 red chilies (Lal Mirch)
• 2 tablespoons tamarind extract (Imli)
• ½ inch ginger (Adrak)
• 2 tablespoons peanuts (Moum Phali)
• 2 tablespoons grated desiccated coconut (Khopra)
• 1 bunch fresh coriander leaves , chopped, for garnish (Hara Dhania)
• 2 tablespoons sesame seeds (Till)
• 1 tablespoon coriander seed (Cilantro or Saabut Dhania)
• 1 teaspoon cumin seed (Zeera)
• 1 teaspoon red chili powder (Pisi Lal Mirch)
• ½ teaspoon turmeric powder (Haldi)
• salt , to taste
• 4 tablespoons cooking oil

Directions:

1. Wash the brinjals well, cut the stem, leaving the canopy in place and cut 3/4 of the length of each brinjal into a criss cross, leaving the attached at the other end.
2. Heat two tablespoons of oil in a thick and wide pan and add the brinjals.
3. Sprinkle some salt and leave the brinjals to cook until well done and soft.
4. In the meantime roast the peanuts and sesame seeds.
5. Switch off the flame and fry the coconut powder in the hot pan with the heat off.
6. Using just enough oil roast coriander, cumin and red chillies.
7. Pricked to a fork or knife, roast the onions on a low flame with the peel.
8. Allow the roasted onions to cool and remove the peel.
9. Blend all of the roasted ingredients along with the turmeric powder.
10. Once all of the ingredients are powdered finely, add the peeled onions, ginger and 1/4 cup of water and blend again until it turns into a fine thick paste.
11. Transfer the cooked brinljals to another container leaving the oil behind (if there is any).
12. In the same pan heat two tablespoons of oil and add the paste, red chilli powder and tamarind extract.
13. Add water if necessary.
14. Add salt and cook until the raw smell of the tamarind is gone.
15. Add the cooked brinjals and cook on a low flame until the oil separates, by continuously stirring them, without breaking the brinjals.
16. Garnish with the chopped coriander/cilantro leaves before serving.

Reviews

[blanche sequeira]

Thanks for the recipe. I enjoyed it. It was a bit too tart, but that may be because I substituted 2 tbsps. of tamarind concentrate for tamarind extract. Roasting the onions on an open flame was not possible for me as I have an electric stove, so I cut the onion in half and toasted it in a toaster oven with the peel on and cut sides down. I will certainly do it again by reducing the tamarind concentrate to a tablespoon and a half.