Masala Paste - Heat 1 tsp of Oil in a pan; saute 4-5 Garlic cloves and a Cinnamon stick for a few seconds. Add a thinly sliced Onions till golden brown, for 4-5 minutes. Keep aside to cool. Once cool, make a coarse paste. Remove the paste into bowl; add Salt to taste, a tsp of Red Chilli Powder, a tbsp of Jaggery, a tsp of Coriander Powder, combining well and stuff the brinjals.
Curry - Add a tsp of Oil in a pan; splutter few Curry Leaves and a pinch of Fenugreek Seeds. Place the stuffed brinjals in the oil and cook on medium high flame for 2 minutes. Cover cook on low heat for 12-14 minutes, stirring in between. Add lemon sized Tamarind to a cup of hot water. Bring to a boil and reduce flame and place lid and cook over low heat for 13-15 minutes. Remove lid and cook till the brinjals roast well and it comes together like a dry saute (mudda kura), for about 8-10 minutes. Turn off heat. Serve hot with rice or sambar.
No comments:
Post a Comment