Makes about 5 servings
This is a slight variation from brinjal puli kulambu
- Roast 1tsp of pepper in few drops of oil
- Grind this pepper with 4 garlic pods to a coarse mixture
- Coarse grind 1 big red onion separately
- Coarse grind 2 big tomatoes separately
- Quarter about 15 brinjals along with the stem
- Saute the brinjals in 2tsp of oil until skin wilts
- Add little salt as it is sauteed and set aside
- Heat 2tsp of oil in a non stick pan
- Temper the oil with 1tsp of mustard seeds, 1tsp of cumin seeds, 1 spring of curry leaves, 2 red chillies
- Add 15 pearl onions and saute well
- Add pepper-garlic mixture and saute well
- Add Onion mixture and saute until onions turn light brown
- Add Tomato mixture and saute until oil leaves
- Add 1tsp of turmeric powder and little salt and 1tsp of dhania powder
- Saute for couple of minutes
- Toss the brinjals and stir once
- Soak 1 lemon size tamarind in water and extract the pulp
- Add the tamarind pulp, 1tbsp of jaggery and bring the gravy to a boil or until the raw smell vanishes
- Add 1/2 cup of water, mix well
- Cover and cook for 15 minutes on low flame
- Garnish with cilantro and serve hot with rice
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