BRINJAL AND TOMATO SIDE DISH

Serves 6 Preparation Time 45 minutes


Ingredients
¼ kg long brinjals (either green or purple) cut into big pieces (soak in water),
2 onions chopped,
2 tomatoes chopped,
2 green chillies chopped,
1 teaspoon garlic and ginger paste,
2 teaspoons chillie powder,
½ teaspoon turmeric powder,
1 teaspoon coriander powder,
1 teaspoon garam masala powder / all spice powder,
2 tablespoon chopped coriander leaves,
2 tablespoons oil, salt to taste

Heat oil in a pan and sauté the onions and green chillies for a little while. Add the tomatoes, garlic paste and ginger paste, chillie powder, turmeric, garam masala / spice powder, coriander powder, a little of the chopped coriander leaves and salt and stir fry till the oil separates from the mixture. Add the cut brinjals and 1 cup water and simmer on low heat till the gravy thickens. Garnish with chopped coriander leaves. Serve with rice or chapattis

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.