Follow these steps for perfect results
Brinjal (Baingan / Eggplant)
wedges
Turmeric powder (Haldi)
Garam masala powder
Red Chilli powder
Jaggery
Tamarind Paste
Tomatoes
finely chopped
Salt
Black sesame seeds
roasted
Raw Peanuts (Moongphali)
roasted
Cumin seeds (Jeera)
roasted
Ginger
Garlic
Onions
sliced
Green Chillies
Gingelly oil
Mustard seeds
Asafoetida (hing)
Curry leaves
Wash and cut the brinjals into wedges and soak in salted water.
Dry roast cumin seeds, black sesame seeds, and peanuts until fragrant; cool.
Grind the roasted ingredients with ginger, garlic, green chilies, and onions into a fine paste.
Heat oil in a heavy-bottomed pan; add mustard seeds and let them crackle.
Add asafoetida and curry leaves; sauté briefly.
Add the ground masala, turmeric powder, garam masala powder, red chili powder, and salt; mix well.
Add the drained brinjal wedges and tomatoes; cover and cook on low flame for 2 minutes.
Add jaggery, tamarind pulp, and water; bring to a boil, adjusting water for desired consistency.
Cover and cook on low flame for 12-15 minutes, until the brinjals are cooked and mushy.
Serve hot.
Expert advice for the best results
Adjust spice levels to your preference.
Roast the spices for a more intense flavor.
Ensure brinjals are fully cooked for optimal texture.
Everything you need to know before you start
15 mins
Can be made a day ahead.
Garnish with fresh coriander leaves.
Serve with biryani or rice.
Serve with raita.
Pairs well with spicy food.
Discover the story behind this recipe
Commonly served in Chettinad cuisine
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