A regular preparation at home. This is an adapted recipe from my Mother and Mother – in -law. The result of a Maharashtrian and Andhra recipe turned out to be fairly interesting. The critics mopped up the dish entirely with some Hot Rotis , so I’m going to be re-visiting and preparing this dish often at home.
1 ) Baby Brinjals – 500 Gms ( I have used the Purple kind here )
2 ) 1 Onion chopped into 1/2 inch squares
3 ) 3 red chillies
4 ) Peanuts – 1/2 Cup
5 ) Til seeds – 1 Tea spoon
6 ) 1/2 inch Ginger chopped
7 ) Jaggery – 1 Tea spoon
8 ) Salt to taste
9 ) 3 to 4 Teaspoons Oil for frying
Slit the Baby Brinjals across without breaking them. Soak them in water. Dry roast the Peanuts , Til seeds , Chillies , Ginger and chopped onion with a Teaspoon of oil until they turn brown. Cool them and grind them into a smooth paste with little water. Take a shallow pan or a small pressure cooker. I tend to use the Pressure cooker to save time. It saves up almost half the cooking time. If you take a Pan , follow this procedure – heat 2 to 3 Teaspoons of oil , add the mixture/masala to the oil and cook them for a minute or two. Add the slit brinjals to this masala with some salt , jaggery and 1/4 cup of water. Close the lid and cook for 15 to 20 minutes until the Brinjals are soft. If you use the small pressure cooker , follow the above procedure until you add the the water. Close the lid and Pressure cook it for 10 minutes. Once cooked garnish it with Coriander and serve hot.
Serving suggestion : With Chapati/ Roti.