Ingredients:
1/4 kg of Violet Brinjals
1 1/2 tsp of Ginger Garlic Paste
1/4 tsp of Mustard
Few Curry leaves
1/4 tsp of Turmeric Powder
Oil and water – for frying
Little Tamarind extract
Jaggery – as per taste
Salt – as required
GRIND TO PASTE :
1 tbsp of roasted Dhania
1/2 tsp of Jeera
1 tbsp of Roasted peanuts
10 Red chillies
2 tbsp of Grated fresh coconut
1 1/2 tbsp of dry roasted sesame seeds
Garlic – 3 flakes
METHOD :
1. Wash and slice brinjal into long pieces .
2. Soak in salted water for few minutes .
3. Dry up moisture by spreading over a cloth for few minutes .
4. Deep fry in hot oil till dark brown in color. Keep aside .
5. Heat oil and butter in a kadai , add mustard , ginger garlic paste ,curry leaves and then ground paste .
6. Stir fry for few minutes . When good smell comes from the masala , mix tamarind extract, jiggery and salt .
7. Cook till almost dry. Add deep fried brinjals , mix well and serve hot topped with little cream .
NOTE : Same recipe could be used to prepare stuffed brinjals. Do not deep fry. Stuff paste into slit brinjal and then stir fry in oil. Add water and then cook till dry .
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