Brinjal (small) - 6 (sliced)
Onions - 1 cup (chopped)
Chilli powder - 1 tsp.
Turmeric powder - a pinch
Salt (to taste)
Curry leaves - 3 sprigs
Oil - 1/4 cup
Gosthu podi - 1/2 cup
Tamarind - a small lime size
For Gosthu podi:
Coriander seeds - 3 tbsp.
Dry red chillies - 5 to 7
Asafoetida - 2 pinches
Chana dal/Bengal gram - 2 tbsp.
Fenugreek seeds - 1/2 tsp.
Oil - 1 tsp.
Cumin seeds - 1 tsp.
Heat oil and fry ingredients till golden colour. Cool and powder all.
For Brinjal Gosthu:
Soak tamarind in 1 cup of water.
Heat 1 tsp. of oil and saute onions till translucent. If using shallots, peel and use them as whole.
Remove and keep aside.
In the same pan, add 1 tbsp. of oil and saute the brinjals for 2 minutes.
Pour 1 cup of water, cover and cook till mushy. Remove and mash them.
Extract the tamarind water. Combine chilli and turmeric powder, salt, onion and tamarind water in a pan.
Bring it to a boil.
To the gosthu powder, add little water and mix into a paste without any lumps.
Now add the mashed brinjal and gosthu paste to the boiling tamarind mix.
At this stage gravy thickens, if required add little water.
Pour 1/4 cup of oil and curry leaves and stir.
Cook for a minute and serve with rice, pongal or dosai.
Recipe Source: Madhu's Food Journal
Sent to "Bookmarked Recipes-Every Tuesday" event.