This is a Brinjal preparation I first tasted at my neighbour’s place. She was kind enough to give me the recipe. The coconut based gravy blends very well with the brinjals. A typical South Indian preparation.
Baingan Masala with Green Peas (Brinjal Masala with Green Peas)
Servings: 4 persons
Ingredients
- 250 grams Brinjals
- 1 Cup Green Peas
- 2 Nos Onions Chopped Finely
- 1 Tsp Jaggery
- 1/2 Tsp Turmeric Powder
- 2 Tsp Tamarind Paste
- 1 Inch Ginger
- 4-5 Cloves Garlic
- 6-7 Nos Curry Leaves
- 1/2 Tsp Mustard Seeds
- 2 Tbsp Coriander Leaves
- Salt to Taste
Ingredients for Masala Paste
- 5 Nos Red Chillies Dried
- 1/2 Tsp Fenugreek Seeds
- 1 Tbsp Coriander Seeds
- 1 Tsp Cumin Seeds
- 1 Tsp Mustard Seeds
- 1 Inch Cinnamon Stick
- 3-4 nos Cloves
- 4-5 nos Peppercorns
- 2 Tsp Sesame Seeds
- 3-4 Tbsp Grated Coconut
Instructions
- In a pan dry roast the Ingredients given under Masala Paste
- Grind them to a fine paste along with tamarind paste, jaggery, 2 cloves of garlic and salt. Keep aside.
- Meanwhile slit the brinjals into four parts, just more than halfway through, so it remains as a whole with the stem intact.
- Stuff the ground masala into the slit brinjals and keep aside the remaining masala.
- Heat oil in a pressure cooker, add the mustard seeds, once it begins to splutter add the curry laves, ginger and garlic. Saute for a few seconds.
- Add in the onions and cook till it has turned slightly pinkish in colour.
- Add in the stuffed brinjal and saute for a minute. Add the remaining masala paste and cook for a minute. Add in the green peas, turmeric powder and a cup of water. Mix well and cover the pressure cooker. Let it cook on a medium flame for two whistles.
- Allow the pressure to release naturally. Open the cooker and once again bring to boil, check the seasoning and the coriander leaves. Mix gently
- The brinjal masala with green peas can be had with Rotis or Jeera rice
