Hello, I am Shantha Radhakrishnan from Madurai, South India. Send feeback to eearkay@yahoo.co.in

Hyderabadi Baingan

Ingredients
1. Brinjal -- medium sized ... 1/4 Kg
2. Big Onion -- chopped ... 4 nos.
3. Red chillies ... 10 "
4. Bengal gram ... 2 tsp
5. Dhania (coriander seeds) ... 4 tsp
6. Garlic ... 6 pearls
7. Grated coconut ... 2 tablespoonful
8. Salt ... to taste
9. Turmeric powder ... 1/2 tsp
10. Tamarind (made into extract) ... lemon size (small)
11. Oil ... to fry
12. Gingelly (sesame) oil ... 4 tablespoonfuls
13. Sesame *(white) ... 1 tsp.
14. Jaggery ... 50 gm
15. Coriander leaves ... 1 stalk.

 

Method:

1. Fry sesame in a kadai and powder it in a mixie after it is cooled and keep aside.
2. Heat a little oil in a kadai, add dhaniya, bengal gram, red chillies (with its stalk), saute until golden brown and add the chopped onion and garlic and saute.
3. Add the grated coconut, mix well and after it has cooled down, grind it in mixie.
4. In the mranwhile, deep fry the brinjals with its stalk after splitting it into four on the other (opposite to the stalk) side and keep aside.
5. Heat gingelly oil oil in a kadai , add the ground mixture, add turmeric powder and when it comes curled, add the fried brinjals, the required salt and saute well.
6. Add the tamarind extract and allow it to boil and when it is boiling, add the jaggery and sesame poder, mix well and remove it from the stove, garnish with coriander leaves and serve.

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