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05 July 2013,23:07 by
Leela Kishore

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SESAME PEANUT BRINJAL CURRY

Serves :
5

Preparation Time :
25 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Wash and dry the brinjals.
  • Slit brinjals into four sections lengthwise without cutting off the stem.
  • Heat 2 Tablespoons of sesame oil in a pan. Now add the brinjals along with salt and shallow fry them for 10 minutes on low to medium heat. Keep them aside.
  • Meanwhile prepare a fine paste with half of the chopped onions, garlic pieces, dry chillies, coriander seeds, sesame seeds and groundnuts. Keep the paste aside.
  • Heat 3 Tablespoons of oil in a skillet. Add cumin seeds, mustard seeds and urad dal. Once the mustard seeds splutter, add the remaining chopped onions and curry leaves. Fry them till the onions turn transparent.
  • Once done, add the masala paste and fry till the raw smell goes off. Later, add turmeric powder, chilli powder, coriander powder and fry for 2 more minutes.
  • Now, add finely chopped tomatoes and fry the whole mixture till the tomatoes gets mashed up.
  • Once done, add the shallow fried brinjals and fry for a minute. Squeeze the soaked tamarind and add the juice to the brinjal mixture. Add chopped coriander leaves and gently combine the whole mixture.
  • Now, add water and salt as required and allow the whole mixture to cook further for another 15 to 20 minutes on a medium heat or till the brinjals are well cooked and soft but not mushy.
  • Serve hot with rice/rotis, dosa/idli.

INGREDIENTS

  • 500 grams Tender Purple Brinjals
  • 2 Big Onions, Finely Chopped
  • 3 Medium Tomatoes, Finely Chopped
  • Lemon Sized Tamarind Soaked in Hot Water
  • 2 Tablespoons Roasted Sesame Seeds  
  • 2 Tablespoons Roasted Peanuts
  • 9 Garlic Pieces
  • 1 Table Spoon Roasted Coriander Seeds
  • 7 Roasted Dry chillies
  • 1 Teaspoon Cumin Seeds
  • 1/2 Teaspoon Mustard Seeds
  • 1 Teaspoon Urud Dal  
  • 1 string Curry Leaves
  • ½ Teaspoon Turmeric Powder  
  • 1/2 Teaspoon Chilli Powder
  • 3/4 Teaspoon Coriander Powder
  • 2 stems Coriander Leaves, Finely chopped
  • 5 Tablespoons Sesame oil
  • Salt to taste

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