Brinjal gravy

Padhus Kitchen
Ingredients needed

Brinjal - 12 small sized brinjals (purple variety)
Oil -1/4 cup
Onion -1 big
Ginger- garlic paste -1 tsp
Tamarind - Gooseberry sized ball

To be dry roasted and grounded

Ground nuts - 1/4 cup
Sesame seeds (white ) - 2 1/4 tbsp
Coconut -1/4 cup ( matured ones)

For the seasoning

Mustard -1 tsp
Cumin Seeds - 1 tsp
Fenugreek -1/4 tsp
Asafoetida/Hing -a generous pinch
Curry leaves - little

Spice powder

Turmeric powder - 1/4 tsp
Chilli Powder - 1 tsp or as required
Coriander Powder - 1 tbsp
Cumin/Jeera powder - 2 tsp
Garam Masala powder - 1 tsp
Salt as required

Method

Soak tamarind in warm water and extract 1 cup of juice. Throw the pulp. Keep it aside.

Dry roast groundnuts. After it is half roasted, add sesame seeds and roast both together. Add coconut in the end after switching off the flame and saute it in the heat of the pan. Grind everything to a paste adding water. Keep it aside.
Wash and slit the brinjals in a + as shown in the picture below leaving the stem intact.

Heat 1/4 cup oil and shallow fry the brinjals till it becomes soft. Keep it aside.(Traditionally it is deep fried, but I did not want to do that)


In the same oil, add mustard seeds, cumin seeds/jeera, fenugreek, hing and curry leaves. After mustard splutters, add finely chopped onions and saute till onions turn golden brown.

Then add ginger-garlic paste and saute for a few more minutes.

Add turmeric powder, chilli powder, coriander powder, cumin/jeera powder, garam masala powder and salt required.

Saute for some more time and then add the ground paste.

Cook it well for a few minutes.

Then add the fried brinjals and tamarind water.

Simmer and cook till it leaves oil and everything gets blended well.

You can adjust the consistency of the gravy as per your preferences. If you want more gravy, you can add water and get your desired consistency. I have shown both versions in the picture.

Bagara Baingan ( a little dry)


















Bagara Baingan goes well with pulav, biriyani, plain rice, roti, parathas, chappati etc.