The nutty aroma in the gravy with the addition of peanuts and sesame seeds and the tanginess of tamarind make this dish special. Once soaked in the gravy, the Baingan absorb the flavour making it difficult to be missed.
- Brinjal- ½ kg
- Raw peanuts- 50g
- Sesame seeds- 50g
- Onion- 2
- Tomato- 4
- OR tamarind- 10-15g (pulp)
- Whole red chillies- 2-3
- Onion seeds- 1/4th tsp
- Fennel- 1/4th tsp
- Cumin- 1/4th tsp
- Red chilly powder- 1/4th tsp
- Mustard seeds- 1/4th tsp
- Oil- 8-12 tbs
- Cut onions longitudinally
- Dry roast onions. Add peanuts and dry roast them together.
- Add sesame seeds and onions to the roasting ingredients.
- Once the onion browns, let the mix cool down.
- Add some water (1 cup) to the mix and tomatoes. Grind them together into a paste
- Make long cuts in the brinjal, and soak them in water.
- Heat 4-8 tbsp of oil in a large frying pan and add cumin, onion seeds, fennel and mustard seeds.
- Add the tomato paste into the temper and roast it till it secretes oil.
- Mix on light heat
- Add the soaked brinjal to the pan and cover.
- Wait till the brinjal putrefies
- Once the brinjal putrefies you know it’s ready!