Follow these steps for perfect results
Brinjal (Baingan / Eggplant)
diced
Potato (Aloo)
diced
Tamarind
gooseberry sized
Onion
finely chopped
Tomato
finely chopped
Red Chilli powder
as needed
Turmeric powder (Haldi)
as needed
Fresh coconut
grated
Fennel seeds (Saunf)
as needed
Khuskhus
as needed
Cashew nuts
as needed
Dry Red Chillies
as needed
Mustard seeds
as needed
Cinnamon Stick (Dalchini)
as needed
Curry leaves
as needed
Sunflower Oil
as needed
Salt
as needed
Water
as needed
Soak tamarind in 1 cup of hot water and extract its pulp. Keep aside.
Heat oil in a heavy bottomed pan.
Add mustard seeds. When mustard seeds crackle, add cinnamon stick and curry leaves.
Sauté for a minute.
Add chopped onion and sauté until soft and translucent.
Add sliced brinjal and potato, mix, cover and cook until half cooked (3-4 minutes).
Add finely chopped tomato and cook until mushy.
Add tamarind pulp, turmeric powder, red chilli powder and salt. Cook for 3-4 minutes.
Grind coconut, khus khus, fennel seeds, cashews and red chillies to a smooth paste.
Add the paste to the gravy and boil for 2-3 minutes.
Turn off the heat and serve hot.
Expert advice for the best results
Adjust spice levels to your preference.
Roast the dry red chillies before grinding for a smokier flavor.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance
Garnish with fresh coriander leaves.
Serve with rice, roti, idli or dosa
Serve with raita
To complement the spices
Discover the story behind this recipe
Common household dish
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