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1 cup of Brinjals (Baingan) (chopped in pieces)
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¾ cup Onion (chopped)
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4 Red Chillies (Lal Mirch) (or to taste)
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A (2 inch) piece of Cinnamon Stick (Dal Cheeni)
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3 Peppercorns (Bari Ilaichi)
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4 Cloves (Loung)
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½ tsp. Caraway Seeds (Shahi Zeera)
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½ tsp. Coriander Seeds (Saabut Dhania)
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½ tsp. Tamarind (Imli)
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¾ cup of Coconut (Khopra)
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Salt (to taste)
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1 tsp. Cooking Oil
- Chop brinjal into big pieces and soak in water for 15 minutes. Discard the water, this step removes any bitterness from the brinjals(water becomes black after sometime).
- Heat 1 teaspoon of cooking oil and fry cloves, cinnamon, pepper, caraway seeds, coriander seeds and red chilies. Add ¼ cup onion and fry 'till they turn slightly brownish (Add a tiny bit of water if needed to prevent spices from burning and sticking). Add coconut and fry for 5 minutes on low heat.
- Cool to room temperature and grind to a smooth paste along with tamarind.
Heat remaining oil and fry onion it turns brownish. Drain the water from brinjals and add them to the onion. Fry for 2 to 3 minutes.
- Add ½ cup water and cook until brinjals are almost done. Add the ground masala, salt and cook for around 5 minutes or until well done.
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