BRINJAL PEANUT CURRY..

Pepper pd; Roasted gram pd; Cumin pd; Fenugreek pd (clockwise)

RECIPE:

INGR:

Brinjals                   300 gm
Onion                      2
Tomatoes               3
Garlic                      5 pods
Peanuts                  1 tbsp
Tamarind                lemon size ball
Coconut paste        1/2 cup
(or dess. coc

soaked 1/2 hr) 

Curry leaves           2 sprigs
Red chilli pd            2 tsp
Coriander pd           2 tbsp
Pepper pd                1 tsp
Cumin pd                 2 tsp
Fenugreek pd          1/2 tsp
Roasted Gram pd    1 tbsp   (see note)
Mustard                    1/2 tsp
Hing                          a pinch
Turmeric                   1/4 tsp
Urad dal                    1/2 tsp
Jaggery                     marble size  
Salt to taste
Sesame oil                3 tbsp
 Method:

1. Soak tamarind in 4 cups warm water; add in red chilli pd, turmeric, salt, coriander pd, pepper pd.
2. Soak for half an hour, filter, keep this curry base aside. More it marinates better it tastes.
3. Cut brinjals into half & slice into flowerets from top to bottom half way; soak in water.
4. Chop onion and tomatoes finely and cut whole garlic pods into half.
5. Heat sesame oil in a pan, put in mustard, hing, on spluttering add urad dal, peanuts, curry leaves.
6. Put in garlic and stir, add onion fry to pink; now add tomatoes and brinjal flowerets.
7. Saute them on slow heat for 5 mts. Now add cumin pd, fenugreek pd.
8. Pour in the marinated/filtered tamarind base and simmer for 10 mts on medium heat.
9. While the curry is simmering away, add jaggery, check for seasoning.
10. When oil begins to leave the sides, add coconut paste and roasted gram powder.
11. This thickens the curry and makes it tastier.
12. Let it simmer for another 5 mts; remove and serve hot with rice.

Note : 

Roasted gram powder :

roasted gram                100 gm

Red chillies                    4

Garlic with skin             4 pods

Cumin                            1 tsp

Just grind them to fine powder and store in airtight jar.

This powder can be used to sprinkle and garnish all veg stir fries.

When added to curries, it thickens and lends a nice flavour.

This can also be used as idli powder and kids prefer it for the taste.