Monday, August 16, 2010

Rasa Vangi--- (Eggplant-Tamarind Gravy)

A recipe of this dish was in the local newspaper and eggplants in the fridge tempted me to try it out. It is basically fried pieces of eggplant in a spicy tamarind gravy.


For the Masala----------
* Cinnamon ( one or two )
* Sesame (few)
* coriander seeds
* Red Chillis
* Coconuts (a few pieces)

For the gravy:-
* Eggplants/Brinjals
* onion
* Tomatoes
* Green Chillis
* Lemon sized tamarind
* Coriander Powder
* Red Chilli Powder (optional0

For the seasoning:-
* Oil
* Mustard


Cut the brinjals in to quarters and fry them golden brown in oil

Extract tamarind pulp and add two glasses of water to it and keep aside.

In the meanwhile grind all the ingredients for the masala to a fine powder.
Now in a wok add some oil ( i mixed a little edible coconut oil to the refined oil---- combining two oils enhances taste ) and temper mustard in it. Now add finely chopped onions and green chillis and saute well. add chopped tomatoes to it and cook it well. Add coriander powder, chilli powder and salt and stir. Now add the tamarind water and the ground masala powder.

Now bring the mix to a boil and add the fried brinjals to it.
Let it cook till the gravy thickens.Add chopped coriander leaves and a dollop of butter before closing the lid.

Serve it hot with rice or rotis!!!!

"Cooking is like love. It should be entered into with abandon or not at all"

So love , cook n enjoy !!!!

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