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Baby Brinjal Masala


By FOOD FASCINATION (Visit website)



Hello friends, Let's talk about brinjals today. Brinjal is such an under-estimated vegetable both taste and nutrition value wise :( But somehow I love them in any form from bhartha to simple stir fry, sambar to yengai. Given an opportunity I would've crowned it the king of vegetables ...gee :) ya one of the obvious reasons being its born with a crown :) anyways...lets come to the recipe of the day, it's one of my Amma's best recipes and today I'd like to share it with you all... so here goes...

Here's the step by step pictorial and then follows the recipe in detail :)

1. stir fry the onions till lt. brow in oil seasoned with mustard and cumin
2. throw in the brinjals and cook for sometime.
3. Put the grated coconut and mix the contents.
4. Add all the spice powders 5. Add water and mix the contents well, cover and cook till done 6. Baby brinjal masala is ready to be served.
Ingredients:
Baby brinjals 6-7 nos.( each cut into 4 pieces length wish,keep them dunked in turmeric water till you them in the kadhai)
1/2 of a coconut - grated
Onions - finely chopped
Mustard seeds - 1tsp
Cumin - 1 tsp
Turmeric powder - 1 tsp
Dry mango powder ( aamchur) - 1 tsp
Sambar powder - 3 tsps
Garam masala powder - 1 tsp
Sugar - 1/2 tsp
salt to taste
Coriander leaves - 2 tbsp
Oil - 4 tsp
Method:
Heat oil in a kadhai and splutter mustard and cumin seeds
Add the chopped onions and fry till slightly brown.
Add the sliced brinjals( squeeze the water before you throw it into the kadhai) and fry for sometime.
Add the grated coconut and mix the contents in the kadhai well.
Cook for a few seconds.
Add salt, turmeric powder, aamchur powder, sambar powder, sugar, garam masala powder and again mix well.
Next add about 1 bowl of water, mix the contents well so that the brinjals are well coated with the powders and coconut.
Cover and cook till done with occassional stirring inbetween. ( when the brinjal masala is near to done check the spices and adjust accordingly).
Garnish with coriander leaves and serve hot with roti/rice.


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