Serves 1
Directions
- 1Light the stove and place a pan on it.
- 2Add peanuts, cashews, poppy seeds, coriander seeds, pepper, and sesame seeds into the pan.
- 3Roast for 1 minute in low flame.
- 4Transfer the roasted ingredients to a mixer jar.
- 5Add a little water and grind to a fine paste.
- 6Heat 3 tablespoons of oil in the same pan.
- 7Add the slit brinjals to the oil.
- 8Cook the brinjals for 8 to 10 minutes in low flame until they are golden brown.
- 9Remove the fried brinjals and keep them aside.
- 10In the remaining oil, add mustard seeds and fenugreek.
- 11Add chopped onion and curry leaves.
- 12Saute till onion turns light brown.
- 13Add crushed ginger garlic and saute well.
- 14Add tomato paste and saute well.
- 15Add chilli powder, cumin powder, and turmeric powder.
- 16Add salt and saute well.
- 17Add the fried brinjals and mix well.
- 18Add tamarind juice and a little water.
- 19Mix well and check the salt, add if needed.
- 20Cover and cook till oil separates (5 to 7 minutes in low flame).
- 21Garnish with coriander leaves.
- 22Mix well and switch off the flame.
Ingredients
- 3 tbl spoon Peanuts
- Cashews
- 1 teaspoon Poppy seeds
- 1.5 teaspoon Coriander seeds
- 0.25 teaspoon Pepper
- 1 teaspoon Sesame seeds
- 3 tbl spoon Oil
- 5 Brinjal
- 0.5 teaspoon Mustard
- 0.25 teaspoon Fenugreek
- 1 Onion
- Curry leaves
- 1 teaspoon Crushed ginger garlic
- 1 Paste of 1 tomato
- 1 teaspoon Chilli powder
- 0.5 teaspoon Cumin powder
- Turmeric powder
- Salt
- Tamarind juice of amla size
- Water
- Coriander leaves
Equipment
pan
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