Roast coriander, cumin, poppy and sesame seeds on a griddle then pound.
Roast coconut too. Wash and soak tamarind in 240 ml/1 cup warm water.
After 10 minutes, mash well, squeeze and discard pulp.
Keep juice aside. Slit brinjals about three-fourths of the length without separating them at the stem end.
Heat oil in a kadhai. Fry the brinjals lightly. Remove.
In the same oil brown the ginger and garlic pastes, ground spices, turmeric, red chilli powder, curry leaves and coconut.
Stir occasionally. Add a little water if masala begins to burn.
Add the brinjals and 480 ml/2 cups water. Simmer for 10 minutes.
Add tamarind juice through a strainer and simmer till gravy thickens.
Serve with plain boiled rice or bread.
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