Chak's Baingan Masala

Chak's Baingan Masala

Sometimes in life it would be great to use a humble vegetable like the egg plant (Brinjals, we call it in India) and lift it out of it's obscurity to make a dish that will blow your pants away. Somewhat like Archimedes who arose from his watery repose, unmindful of his vestments (or lack thereof!) and shouting Eureka! I did it!

This is how YOU do it!

Ingredients :-

½  Medium size Brinjals (egg plant) cut into halves lengthwise. Again slit each halve into 2 or 3 parts.

1 tsp chilli powder

 ½ tsp turmeric powder

2 tsp coriander powder

1 tsp poppy seeds

1 tsp cumin seeds

1 tsp cumin powder.

2 tsp ginger paste

2 tsp garlic paste

2 tsp peanut or Kaju paste

2 tsp grated coconut

A few curry patta.leaves

½ cup tamarind juice.

Salt to taste

Vegetable oil for cooking.

Preparation :- with a little oil partly fry the cut brinjals and keep aside. Heat 4 tbsp of oil in a non-stick fry pan, add cumin seeds and curry patta and stir fry for a minute. Add all the spice powder, poppy seeds and stir fry. Now add all the pastes and cook for 3-4 minutes or till water evaporates. Add tamarind juice and the fried brinjals. Cover and cook for 3-4 minutes till the gravy is thick and the brinjals are soft. 

Serve hot with white rice.