Cuisine: North India
Ingredients:
Coconut oil - 4 tablespoons
Cinnamon - 1 inch
Green cardamom - 1
Cloves - 2
Star anise - 1
Green chilies (slit) - 3
Onion (thinly sliced) - 2
Ginger Garlic paste - 1 teaspoon
Tomato (chopped) - 2
Sambar powder - 1/2 teaspoon
Garam masala powder - 1/2 teaspoon
Chili powder - 1 teaspoon
Coriander seed powder - 1 teaspoon
Jaggery - 1 teaspoon
Salt - as required
Brinjal (chop into thin long wedges) - 6 medium (300gm)
Tamarind paste - 1/4 teaspoon
Water - 2 1/2 cups
Coriander leaves (chopped) - 2 tablespoons
Method:
Heat oil in a kadai or clay pot. Add cinnamon, green cardamom, cloves and star anise. Saute for a minute and add green chilies and onion. Saute until the onion is pink and translucent. Then add ginger garlic paste and saute until the raw smell goes away. Then add chopped tomato, sambar powder, garam masala powder, chili powder, coriander seed powder, jaggery and salt. Saute and cook until soft and mushy. Then add chopped brinjal and tamarind paste. Cook for a minute and add water. Mix well and cover with a lid. Cook until the brinjal pieces have become soft. Add coriander leaves and serve hot along with roti, chapati, jowar roti or ragi rotti.
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