Baingan ka salan (Brinjal gravy)

Ingredients

For grinding

1 tbsp peanuts

2 tbsp coconut 

1 tsp sesame seeds

1 tsp poppy seeds

Other ingredients

½  kg Brinjal (small)                      

¼ tsp mustard

¼ tsp cumin

¼ tsp kalonji (onion seeds - optional)

1 Red chilli and 1 green chilli 

1 tbsp ginger & garlic paste 

1 tsp coriander powder

1 tsp chili powder

1tsp masala powder

2 sliced onions

A pinch turmeric powder

2 tbsp chopped coriander leaves d

Few curry leaves

2 tbsp thick curd

Oil to deep fry

Salt to taste  

Preparation 

                                                           

Heat pan, dry roast peanuts, sesame seeds, poppy seeds & coconut.

Grind this into paste and set aside.

Wash the brinjals and wipe with towel, without any water and slit them into four.

In another pan heat oil deep fry the brinjals and set aside.

Method

Heat oil in a pan add mustard, when mustard starts spluttering

add cumin, red chilli, kalonji, sliced onions and  curry leaves.

Cook this till onions are golden brown in color.

Add ginger garlic paste cook this till raw flavor goes.

Add red chilli powder, coriander powder, turmeric powder

green chilli and salt sauté for a minute.

Now add peanut and sesame paste mix it with little water.

Cover with lid and cook in low flame for 20 minutes, stir in between.

Add curd, once it comes to boil, add fried brinjals &  masala powder mix gently.

Cover with lid on and let it cook for 10 minutes in low flame.

Then add chopped coriander leaves and serve hot.

Goes well with jeera rice/ chapatti/ poori.