1. Take 1 tsp mustard oil in a pan, roast half cup (around 4 tbsp peanuts), 1 tbsp chana dal , 1 tbsp black Urad dal , 1 tbsp coriander seeds, 2tsp Cumin seeds, 6 cashew nuts whole, 6 red chillies, 2 tbsp dry coconut powder, little hing and roast them all in low flame by adding one by one and then cool and add to mixi jar and grind.
2. Add 1 medium onion, 6 large garlic cloves, 1 inch ginger piece, coriander leaves fistful, 2 tsp Tamarind paste, turmeric powder, kashmiri chilli powder if needed and add to mixi.
3. Grind it all into smooth paste by adding little water as needed.
4. Now cut brinjals into cross and stuff the masala paste.
5. In nonstick pan, add mustard oil, mustard oil, cumin seeds, curry leaves, and add stuffed brinjals in single layer, cover with lid n cook by rotating all sides in low flame until it gets some browning on all sides.
6. Now add the remaining masala paste, mix well, keep lid and cook for few min.
7. Now add some water, cover and cook in medium low flame until brinjals get fully cooked. It took me around 30 min in low flame.
8.Harnish with Coriander leaves and serve hot with Roti or rice.
No comments:
Post a Comment