Producer: Priyanka Das Editor: Nisha Dubey
Ingredients 8 brinjals 1/4 tsp mustard seeds 1/4 tsp fenugreek seeds 1/4 tsp nigella seeds 8 to 10 curry leaves 3 slit green chillies 4 tbsp oil Salt to taste
Ingredients for the coconut and sesame paste 2 tbsp sesame seeds 2 tbsp grated coconut 2 tbsp raw peanuts 1 tsp chopped ginger 1 tsp chopped garlic 1/4 cup chopped onions 1/4 tsp turmeric powder 1 tsp coriander powder 1 tsp cumin seeds powder 1 tsp chilli powder 1 tsp tamarind pulp 2 tbsp chopped coriander (for garnishing)
To make the coconut and sesame paste, combine the sesame seeds, coconut, peanuts, ginger, garlic and onions in a broad non-stick pan and dry roast them over a slow flame for 3 minutes.
Add the turmeric powder, coriander powder, cumin seeds powder, chilli powder and tamarind pulp and blend to a smooth paste using ½ cup water. Keep aside.
Slit the brinjals, lengthwise, into four, but leave the stems on, so the eggplants remain joined at the stem. Keep aside.
Heat the oil in a deep non-stick pan, add the mustard seeds, fenugreek seeds and nigella seeds and sauté on a medium flame for 30 seconds.
When the seeds crackle, add the brinjals, curry leaves and green chillies and sauté over medium flame for 3 minutes, while stirring occasionally. Remove the brinjals and keep aside.
In the same pan, add the coconut and sesame paste, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Add the cooked brinjals, ½ cup of water and salt, mix gently and cover with a lid and cook on a medium flame for 5 minutes, while stirring occasionally.
Serve hot garnished with coriander. It can be enjoyed with rice, roti or paratha.