Sunday, December 20, 2009

Eggplant Subzi

Thank you Vaishali of earthvegan for this dish. I used her recipe but modified it to suit our taste. Here is the original dish.

- 7-8 Small Brinjal
- 1 onion chopped
- Small piece of tamarind softened
- 1 tsp turmeric powder
- 1 tbspn sugar
- 1 inch ginger
- 2 tspn oil

Fry till golden brown
- 2 tbsp Coriander seeds
- 1 tspn Cumin Seeds
- 1 tspn Sesame seeds
- 3-4 Red Chillies
- 1/2 tsp methi seeds
- 1 tbsp shredded coconut

1. Add the fried mixture, tamarind, salt, turmeric, sugar, ginger and grind it to a paste.
2. Slit the brinjal and stuff the paste in it. The brinjal should be joined in the bottom to hold the paste.
3. In a large skillet add 1 tbsp of oil and add the brinjal. Fry it slowly until the flesh is tender. Keep it aside.
4 Pour the rest of the oil and fry the chopped onions. Add it to the remaining paste mixture and grind it to a pulp.
5. Pour it in a sauce pan and let it boil for a few minutes.
6. Add the stuffed brinjal to the sauce pan and let it simmer for at least 15 min.

Garnish with cilantro and serve with hot rice or chapathi.



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