Brinjal Gravy

  • Slit each brinjal just upto the stem so the brinjal stays intact as a whole piece
  • Heat 2 tsp of oil in a pan and saute the brinjals for couple of minutes
  • Sprinkle little salt over the brinjals
  • Cover and simmer this pan while you prepare the masala for the dish
  • Keep an eye on the brinjals.. stir occasionally.. saute till the skins char a little
  • Set aside when done
While the brinjals are getting cooked,
  • Heat 3 tsp of oil in another pan
  • Season the oil with 5 cloves, 1 inch cinnamon stick, 1 tsp of fennel seeds, 1 spring of curry leaves
  • Add 1 medium red onion finely chopped
  • Add little salt
  • Saute the onions till they brown slightly
  • Add a pinch of turmeric powder
While the onions are being sauted, grind the following into a fine paste:
  • 1/2 red onion finely chopped
  • 5 cloves of garlic
  • 1 inch peeled ginger
  • 1 tsp of cumin seeds
  • 6 tsps of grated coconut
  • Once the onions are turning brown, add the above ground mixture
  • Saute the contents well till oil oozes out.
  • Add the sauted Brinjals and stir for 2 minutes so the masala coats well
  • While they are being sauted, Grind 2 medium tomatoes to a fine paste and add to the pan
  • Saute for 3 minutes till the raw smell of tomatoes vanish
  • Add 1 tsp of red chilly powder, 2 tsp of coriander powder
  • Adjust salt
  • Transfer the contents to a pressure cooker
  • Add 1.5 cups of water
  • Pressure cook the contents for 1 whistle or about 8 minutes
  • Delicious gravy is ready to serve
  • Optional: Just before serving (while gravy is hot) adding 1 tsp of ginely oil (nallennai) will take the flavor to a different level
  • This gravy goes well with Chapathi, Dosa, Idli or even plain rice
  • You may substitute the brinjals with mushroom, potato, chicken, drumstick, or cauliflower

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