Brinjal/Eggplant Fry with freshly grounded masala
Ingredients:
- Baby Brinjal – 10-12 nos
- Onion – 1 (medium; sliced)
- Plain kashmiri chili powder – 1 tsp
- Turmeric powder – ½ tsp
- Curry leaves – few
- Mustard seeds – 1 tsp
- Gingelly oil – 3 tblsp
- Tamarind juice – 2 tblsp
- Water – as req (or 3 tblsp approx)
- Salt – to taste
- Jaggery – 1 tsp
For Fresh Masala:
- Coriander seeds – 1 tblsp
- Split channa dhal – 2 tsp
- Fenugreek seeds – ½ tsp
- Cumin seeds – 1 tsp
- Dry red chili – 2-3 nos
- Freshly grated coconut – 1 tblsp
- Gingelly oil – 1 tsp
Procedure:
- Heat a tsp of gingelly oil in a pan and roast all the fresh masala ingredients (coriander seeds, split channa dhal, fenugreek seeds, cumin seeds, dry red chili and freshly grated coconut) until the ingredients turn golden brown in color
- cool completely and grind it coarsely (ref pic)
- heat 3 tblsp of gingelly oil in the same pan and add the mustard seeds; allow it to splutter, then add the sliced onion and brinjal and saute it for about 3 mins
- Add ½ tsp of turmeric powder and a tsp of kashmiri red chili powder along with required amount of salt and mix well; cover it with a lid and cook it for about 4 mins
- Now sprinkle 2 tblsp of tamarind juice along with 3 tblsp of water and mix well; cover and cook it further for about 5 mins (ref pic)
- Time to add the coarsely grounded masala and saute it for about a min and leave the pan uncovered for about 6-7 mins under low flame (this step will helps the masala to blend well with the brinjal) (ref pic)
- The simple, fast and aromatic tasty “KATHIRIKAI VARAUVAL/MASALA/PRITTAL” is ready to serve
- Serve hot with a cup of hot steamed rice along with a tsp of cold pressed Gingelly oil
