Tuesday, January 11, 2011

Baigan Masala

This is one of my favourite items which I make whenever I have guests coming to surprise their palates. I have several variants of this recipe' but I have standardised on one version which I present in today's post. Among the brinjals I prefer the  small purple one which is fresh and also has a green skirt and pulpy flesh and tender too with minimal seeds.
10 nos                   Brinjal, small,split into four, lenghwise
1 no                      Onion, larrge, diced
1/2 cup                 Grated coconut
1/2 cup                 Channa dal
1/4 cup                 Urad dal
3/4 cup                 Coriander seeds
15 nos                   Red chillies
2 1/2-3 tsp            Salt
1/2 tsp                  Mustard seeds
1"                         Cinnamon sticks
2 nos                    Bay leaves
3 tsp                     Tamarind paste
1/2 tsp                  Turmeric powder
50 gms                  Oil
8 nos                     Clove
2 tsp                      Poppy seeds
Making the gravy the filling:
In a fry pan drop 3 tsp oil, channa dal, urad dal, red chilli, dhania, cinnamon, clove, poppy seeds bay leaves, salt, turmeric powder and tamarind paste- mix them all together and  in low heat to light brown colour and masala aroma permeating. Cool this mix, add coconut and grind to a fine gravy with half the quantity of diced onion.
Add to the gravy remaining half of the diced onion and mix well. Stuff this masala into the split brinjals and keep rest of the gravy for use in next step. Microwave the stuffed brinjals for 8 minutes.
Heat a pan splutter mustard seeds with urad dal, red chilli and drop the cooked stuffed brinjals, stir slowly for 5 minutes, covering with lid. After it cooks add the rest of the gravy and cook it for 5 more minutes. This dish goes well with rice and chapatis as a delicious side dish.
The ingredients  listed are enough for 6 people.
Total time for preparing this  dainty dish, start to finish is 30-40 minutes


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