Mar 10

Brinjal Bliss

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Prep 8 to 10 small brinjals by washing them and cutting them into chunks. Float the chunks in wter so they don’t oxidize and go black. Boil 2-3 largish potatoes and cut into chunks. Keep aside.

For paste:

½ coconut grated
1 bunch spring onions chopped well
4 tbsps dhania (coriander) seeds
4 whole dry red chilies
5 cloves garlic roughly chopped
2 inch ginger coarsely chopped
2 inch piece of cinnamon

Put all these in a heavy bottomed pan and dry roast for a few minutes until fragrant. Let cool, then blend in a grinder and make a smooth paste adding about ½ cup water. Keep aside.

For Gravy:

3 tbsps ghee
½ cup roasted and powdered peanuts
½ tsp turmeric
½ tsp chilli powder
2 tsps dhania-jeera (coriander and cumin) powder
Juice of 1 lemon
1 tej patta (bay leaf)
3 tbsps of jiggery or palm sugar
1 packet coconut milk
8 medium tomatoes peeled and cut into chunks

On a medium flame in a heavy bottomed pan, add the ghee and let it melt. Add the rest of the gravy ingredients except tomatoes and cook for a few minutes. Add the paste. Cook for 10-15 minutes. Add the tomatoes, potatoes and Brinjals.

Cook on a medium flame, stirring occasionally for about 10 minutes. Add coconut milk and simmer for another 15-20 minutes. The gravy should be thick, you may add water if required.

Add salt and pepper to taste.

Garnish with freshly chopped coriander leaves.

Serve piping hot with rotis or bread.

You can use the exact same gravy with paneer and potatoes or for a mixed veggies casserole.

Jai Gurudeva!
Bawa (n Dinesh)


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