Recipe by NadiaMirza
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 .
Top Review by 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.
- 1⁄2 kg brinjals, tender, round and small (Baingan or Eggplant)
- 2 medium onions
- 5 red chilies (Lal Mirch)
- 2 tablespoons tamarind extract (Imli)
- 1⁄2 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)
- 1⁄2 teaspoon turmeric powder (Haldi)
- salt, to taste
- 4 tablespoons cooking oil
Directions See How It's Made
- 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.
- Heat two tablespoons of oil in a thick and wide pan and add the brinjals.
- Sprinkle some salt and leave the brinjals to cook until well done and soft.
- In the meantime roast the peanuts and sesame seeds.
- Switch off the flame and fry the coconut powder in the hot pan with the heat off.
- Using just enough oil roast coriander, cumin and red chillies.
- Pricked to a fork or knife, roast the onions on a low flame with the peel.
- Allow the roasted onions to cool and remove the peel.
- Blend all of the roasted ingredients along with the turmeric powder.
- 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.
- Transfer the cooked brinljals to another container leaving the oil behind (if there is any).
- In the same pan heat two tablespoons of oil and add the paste, red chilli powder and tamarind extract.
- Add water if necessary.
- Add salt and cook until the raw smell of the tamarind is gone.
- Add the cooked brinjals and cook on a low flame until the oil separates, by continuously stirring them, without breaking the brinjals.
- Garnish with the chopped coriander/cilantro leaves before serving.