Very easy Brinjal Gravy recipe is given here to try at home.This is no special but simple and done with no red chilli powder.It can be served with all Indian Breads.U can even try this recipe with mushrooms,Capsicum, Garlic, Ginger,Drumsticks,Ladiesfingers and Boiled eggs.This can be done in 15 mins time and serves 4 nos.Enjoy Ur Meal!.BonAppetit!
Brinjal in Coconut Sauce - Gravy made with Brinjals
Ingredients
5 medium sized Brinjals - cut into bite size pieces
15 shallots(small Onions)-cut into halves
1 tsp ginger-garlic paste
a pinch of asafoetida powder
1/2 tsp cumin seeds
1 tsp mustard seeds
1/5 tsp turmeric powder
1/2 tsp freshly ground pepper powder
1/4 cup thick tamarind pulp- extract of gooseberry size tamarind
3 tbsp grated coconut (pasted fine with 2 green chillies,1/2 tsp cumin seeds,1 sambar onion and 1 tbsp dry-roasted coriander seeds)
2 tsp refined oil
3/4 tsp salt
few coriander leaves
few curry leaves
Directions:
1.Heat oil in a kadai,add mustard seeds,cumin seeds, shallots,ginger-garlic paste and curry leaves.Saute this for 2 - 3 mins.
2.Add brinjal pieces,asafoetida powder,1/2 tsp fresh pepper powder and turmeric powder.Saute this for 3 mins -stirring it.
3.Add the tamarind pulp and let it boil till oil separates(for 5-6 mins on good flame).
4.Add the coconut paste,250 ml water,salt and coriander leaves and let it simmer for 5-6 more mins on medium flame or till oil seperates on top.
5.Serve this Brinjal in Cococnut Sauce with Steamed Rice and Indian Breads.
Brinjal in Coconut Sauce - Gravy made with Brinjals
5 medium sized Brinjals - cut into bite size pieces
15 shallots(small Onions)-cut into halves
1 tsp ginger-garlic paste
a pinch of asafoetida powder
1/2 tsp cumin seeds
1 tsp mustard seeds
1/5 tsp turmeric powder
1/2 tsp freshly ground pepper powder
1/4 cup thick tamarind pulp- extract of gooseberry size tamarind
3 tbsp grated coconut (pasted fine with 2 green chillies,1/2 tsp cumin seeds,1 sambar onion and 1 tbsp dry-roasted coriander seeds)
2 tsp refined oil
3/4 tsp salt
few coriander leaves
few curry leaves
Directions:
1.Heat oil in a kadai,add mustard seeds,cumin seeds, shallots,ginger-garlic paste and curry leaves.Saute this for 2 - 3 mins.
2.Add brinjal pieces,asafoetida powder,1/2 tsp fresh pepper powder and turmeric powder.Saute this for 3 mins -stirring it.
3.Add the tamarind pulp and let it boil till oil separates(for 5-6 mins on good flame).
4.Add the coconut paste,250 ml water,salt and coriander leaves and let it simmer for 5-6 more mins on medium flame or till oil seperates on top.
5.Serve this Brinjal in Cococnut Sauce with Steamed Rice and Indian Breads.
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