ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White

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Sunday, October 11, 2009

BRINJALS IN A TOMATO GRAVY (Aubergines in gravy)


Serves 6
Preparation Time 30 minutes
½ kg brinjals cut into quarters
2 teaspoons chilly powder
2 onions sliced finely
1- teaspoon cumin powder
2 teaspoons poppy seeds
2 teaspoons sesame seeds
½ teaspoon tumeric powder
½ cup coconut paste
½ cup tamarind juice made from a lime size ball of tamarind
2 teaspoons ginger garlic paste
2 big tomatoes chopped
Salt to taste
2 tablespoons oil

Fry half the onions lightly and grind it to a paste together with the poppy seeds , coconut and sesame seeds.
Heat oil in a pan and sauté the remaining onions till golden brown. Add the ginger garlic paste, chilly powder, tumeric powder and cumin powder and fry for some time. Add the chopped tomatoes, the ground coconut masala and salt and continue frying till the oil separates from the masala. Now add the cut brinjals and tamarind juice and simmer on low heat till done. Garnish with chopped coriander leaves.