I do apologize for the bad photos. I was late to serve lunch that day so I clicked it as I was cooking and never did a final presentation for the good photos. I promise when I make it again I will take a better photo that will do justice to its deliciousness and post it.
small Indian eggplant / brinjal - 10 - 12
3 tbsp + 2 tbsp canola oil ( can use any cooking oil )
1 large onion, chopped and then blended into paste
2-3 garlic cloves, peeled, chopped and blended into paste
1 inch piece of ginger, scraped and chopped
1/2 tbsp tamarind concentrate
1 1/2 large tomato, grind to paste
1 1/2 cup water
2 tbsp chopped cilantro for garnish
For The Masala Powder
1/4 cup peanuts
1 tbsp sesame seeds / til
1 tbsp poppy seeds / khus khus
1/2 tbsp cumin seeds / jeera
1/2 tsp fenugreek seeds / methi
1/2 tbsp coriander seeds / dhaniya
3 dried whole red chilies ( if you do not have this just use 1 tsp of red chili / cayenne powder ) ( this also depends on hot how you would like it. I used 2 because my son would otherwise not eat it )
2 tbsp dessicated coconut ( dried coconut powder )
- Wash the eggplants thoroughly and then using a sharp knife make two perpendicular slits that go at least halfway in. Make sure not to cut of the stem. The stem will hold the eggplant together.
- Heat the 3 tbsp of oil in a large saucepan ( you can use less oil if you use a non-stick pan ) . When hot add the eggplants, cover and let the cook in the oil till nearly done. Toss them around after a couple of minutes to ensure that they char slightly and cook all around.
- Once done, remove and set aside.
- In another small saucepan dry roast all the masala powder ingredients individually and grind them together till they are in powder form. Set aside.
- Also grind the tomato to a fine paste and set aside.
- In a large saucepan ( you can use the same one that was used for sauteing the eggplants - just wash it before ) heat the remaining 2 tbsp of oil. When hot add the onions, garlic and ginger paste. Saute till the paste turn light brown in color.
- Next goes in the tomato. Cook the tomato for another 3-4 minutes and then add the powdered spices and stir it in thoroughly. It is important to cook the tomato thoroughly.
- Add the tamarind concentrate, eggplants and water. Cover and cook for 3 minutes, uncover and cook for another 3 minutes, or until the gravy thicken to your desired consistency.
- Add salt. Check and adjust the seasoning. Remove from heat, garnish with chopped cilantro and serve warm with phulkas / rotis or cooked white rice. Enjoy.
The eggplants sauteed.
The sauteed eggplants, onion paste and masala powder all ready to make the salan.