Thursday, May 14, 2015
5 baby eggplants
1 tbsp - tamarind pulp
1 tsp - fennel seed (saunf) powder
1/2 tsp - ginger powder
1 tsp - Kashmiri chilli powder
1/8 tsp - turmeric powder
1/8 tsp - asafoetida
salt to taste
1-2 tbsp - oil
Wash and wipe the brinjals well, make 2 slits lengthwise,taking care not to chop off the stem portion.
Heat oil in pan and deep fry brinjals on medium flame keep aside.
Mix asafoetida in 1 tbsp of water.
Heat 2 tbsp oil in a pan, add chilli powder and then add asafoetida water.
Now add tamrind pulp and 3/4 glass of water. (if you want more gravy then add 1 glass water)
When it starts boiling add turmeric, ginger powder, fennel powder and salt.
Add fried brinjals and cover and simmer for 5 minutes or till cooked well.
Garnish with fresh coriander.