This is a Maharashtrian baigan dish. It is tangy and smoothness of the coconut and the subtle tastes of sesame and groundnuts.
Ingredients:
Brinjal: 250 gm
Onions: 1 medium, finely chopped
Tomato: 1, finely chopped
Ginger paste: 1 tbsp
Garlic paste: 1 and 1/2 tsp
Turmeric powder: 1/2 tsp
Red chilli powder: 1 tsp
Cumin powder: 1/2 tsp
Coriander powder: 1 tsp
Garam masala powder:1/2 tsp
Asofoetida: 1/4 tsp
Oil: 3 tbsp
To Broil:
Groundnuts(peanuts): 1/4 cup
Sesame seeds: 2 tsp
Coconut: 1/2 cup, grated
Method:
1. Wash and cut the brinjals into quaters(4 pieces). Put them into salt water, keep aside.
2. Heat a pan, fry the groundnuts till they turn slightly brown. Put into a bowl. In the same pan add the sesame seeds, fry till you get an aroma , put it into the same bowl. Lastly, add the grated coconut and fry till it turns golden brown. When cool grind all together along with 1/4 cup water, to a smooth paste.
3. Heat 1 tbsp of oil in a kadai, add the chopped onions, fry them till it turns golden brown. When cool grind to a paste.
4. Heat oil in a kadai, add the brown onion paste, stir for 3-4 minutes, add the ginger- garlic paste, fry till the raw smell goes.
5. Add the ground masala, saute for 4-5 minutes. Add the tomatoes, saute till the tomatoes turn mushy and soft.
6. Add the turmeric, red chilli, cumin, coriander and garam masala powders, stir fry till the masalas blend well and the oil starts to bubble at the sides.
7. Add the brinjals and mix well till the masala is well coated with the masala. Stir for 4-5 minutes. Add 1 cup of water, mix well and cover and cook on medium flame, till the baigan are tender.
8. Transfer to a serving vessel and garnish with chopped coriander leaves.
9. Serve hot with rice, chapatis or rotis
Brinjal: 250 gm
Onions: 1 medium, finely chopped
Tomato: 1, finely chopped
Ginger paste: 1 tbsp
Garlic paste: 1 and 1/2 tsp
Turmeric powder: 1/2 tsp
Red chilli powder: 1 tsp
Cumin powder: 1/2 tsp
Coriander powder: 1 tsp
Garam masala powder:1/2 tsp
Asofoetida: 1/4 tsp
Oil: 3 tbsp
To Broil:
Groundnuts(peanuts): 1/4 cup
Sesame seeds: 2 tsp
Coconut: 1/2 cup, grated
1. Wash and cut the brinjals into quaters(4 pieces). Put them into salt water, keep aside.
2. Heat a pan, fry the groundnuts till they turn slightly brown. Put into a bowl. In the same pan add the sesame seeds, fry till you get an aroma , put it into the same bowl. Lastly, add the grated coconut and fry till it turns golden brown. When cool grind all together along with 1/4 cup water, to a smooth paste.
3. Heat 1 tbsp of oil in a kadai, add the chopped onions, fry them till it turns golden brown. When cool grind to a paste.
4. Heat oil in a kadai, add the brown onion paste, stir for 3-4 minutes, add the ginger- garlic paste, fry till the raw smell goes.
5. Add the ground masala, saute for 4-5 minutes. Add the tomatoes, saute till the tomatoes turn mushy and soft.
6. Add the turmeric, red chilli, cumin, coriander and garam masala powders, stir fry till the masalas blend well and the oil starts to bubble at the sides.
7. Add the brinjals and mix well till the masala is well coated with the masala. Stir for 4-5 minutes. Add 1 cup of water, mix well and cover and cook on medium flame, till the baigan are tender.
8. Transfer to a serving vessel and garnish with chopped coriander leaves.
9. Serve hot with rice, chapatis or rotis
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