Ingredients:
Brinjal 1/4 kg cubed
Capsicum 1 small cubed (Optional)
Onion 1 small chopped
Garlic cloves 4
Oil 2 tsp
Fenugreek Seeds 1/4th sp
Cumin seeds 1 sp
Poppy seeds 1/4th cup (around 8 tsp)
Coriander powder 1/2 tsp
Red chilli powder 1-2 tsp
Tamarind 1 small lemon size (keep the pulp ready)
Ginger garlic paste 1.5 tsp
Mustard seeds 1/2 tsp
Curry leaves few
Jaggery 1/2 tsp
Salt to taste
Method:
1. Dry roast fenugreek seeds, 1/2 tsp cumin seeds till nice aroma comes and keep them aside.
2. In the same pan, dry roast poppy seeds also and keep them aside.
3. Now add 1/2 tsp oil to the pan and add chopped garlic, onions and fry till the onions start to get slightly brown and then cool all the ingredients.
4. Now add 1/2 tsp ol to the same pan and add brinjals, capsicum and fry till they are nicely browned all over.
5. Now take the fenugreek seeds, cumin seeds, poppy seeds in a mixi jar and grind without adding any water first. Now add the onion, garlic also and grind again by adding water as requiered to make a smooth paste.
6. Now heat the remaining oil in a pan, add mustard seeds, cumin seeds and let them crackle. Then add curry leaves,ginger garlic paste and cook for a min.
7. Now add turmeric, red chilli powder, coriander powder, salt and mix well.
8. Now add the poppy seed paste, 1-2 cup of water, tamarind pulp, jaggery and let it boil.
9. Then add the brinjals, capsicum and let them cook in medium flame for about 15-20 mins stirring in between.
10. Serve with roti or rice.
Brinjal 1/4 kg cubed
Capsicum 1 small cubed (Optional)
Onion 1 small chopped
Garlic cloves 4
Oil 2 tsp
Fenugreek Seeds 1/4th sp
Cumin seeds 1 sp
Poppy seeds 1/4th cup (around 8 tsp)
Coriander powder 1/2 tsp
Red chilli powder 1-2 tsp
Tamarind 1 small lemon size (keep the pulp ready)
Ginger garlic paste 1.5 tsp
Mustard seeds 1/2 tsp
Curry leaves few
Jaggery 1/2 tsp
Salt to taste
Method:
1. Dry roast fenugreek seeds, 1/2 tsp cumin seeds till nice aroma comes and keep them aside.
2. In the same pan, dry roast poppy seeds also and keep them aside.
3. Now add 1/2 tsp oil to the pan and add chopped garlic, onions and fry till the onions start to get slightly brown and then cool all the ingredients.
4. Now add 1/2 tsp ol to the same pan and add brinjals, capsicum and fry till they are nicely browned all over.
5. Now take the fenugreek seeds, cumin seeds, poppy seeds in a mixi jar and grind without adding any water first. Now add the onion, garlic also and grind again by adding water as requiered to make a smooth paste.
6. Now heat the remaining oil in a pan, add mustard seeds, cumin seeds and let them crackle. Then add curry leaves,ginger garlic paste and cook for a min.
7. Now add turmeric, red chilli powder, coriander powder, salt and mix well.
8. Now add the poppy seed paste, 1-2 cup of water, tamarind pulp, jaggery and let it boil.
9. Then add the brinjals, capsicum and let them cook in medium flame for about 15-20 mins stirring in between.
10. Serve with roti or rice.
