Brinjal Tamarind Gravy
Brinjal Tamarind Gravy

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Brinjal Tamarind Gravy cuisine is really a dish that’s classified as an easy task to make. through the use of elements which are common around you, you may make it in simple actions. You may make it for family or friends events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Brinjal Tamarind Gravy dishes that you simply make.

Alright, don’t linger, let’s plan this brinjal tamarind gravy menu with 24 materials which are definitely easy to acquire, and we have to process them at the very least through 9 actions. You should expend a while on this, so the resulting food could be perfect.

Composition of Brinjal Tamarind Gravy:
  1. Need for Ingredients:
  2. Require 1 - . Small Brinjal - 10
  3. Give 2 of . Tamarind - lemon size (Soak in warm water and take the juice)
  4. Take 3 of . Mustard seeds - 1 tsp
  5. Provide 4 - . Fenugreek seeds - 1/2 tsp
  6. Prepare 5 for . Hing - as needed
  7. You need 6 of . Currry leaves - 2 spring
  8. You need 7 for . Gingelly oil - 3 tbsp
  9. You need - Grind 1 :
  10. Provide 1 - . Channa dal - 2 tbsp
  11. Provide 2 for . Coriander seeds - 2 tbsp
  12. Prepare 3 of . Urad dal - 1.5 tbsp
  13. Require 4 of . Red chilli - 5
  14. Need 5 - . Kashmiri chilli - 5
  15. Make ready 6 - . Cumin - 1 tsp
  16. Require 7 of . Fennel - 1 tsp
  17. Make ready 8 for . Grated coconut - 2 tbsp
  18. Require 9 . Water - 1/4 cup
  19. Need 10 . Turmeric powder - 1/2 tsp
  20. Take - Grind 2:
  21. Prepare 1 of . Onion - 2
  22. Require 2 of . Tomato - 2
  23. Take 3 - . Garlic - 5
  24. Provide 4 for . Ginger - 1 inch
Brinjal Tamarind Gravy instructions:
  1. Dry roast all the ingredients under the topic "Grind 1". Cool down and ground to coarse paste using water.
  2. Clean the brinjal and cross cut and stuff this in brinjal. Don't cut brinjal fully brinjal should stay on their own oval shape. Reserve the remaining masala we can add this in curry itself.
  3. Heat 1 tbsp of gingelly oil in kadai add stuffed brinjal one by one and saute both side and keep aside.
  4. In remaining oil add onion, tomato, ginger and garlic. Saute until tomato turns mushy. Cool down this and grind to smooth and silky paste.
  5. Now heat 2 tbsp of gingelly oil in kadai temper with mustard and fenugreek. Once mustard splutter add curry leaves and hing.
  6. Now add the onion tomato paste and saute for 2 minutes.
  7. Now add remaining masala and saute again for another 2 minutes. Now add tamarind juice and salt. Let it boil until oil comes out from the corner.
  8. Add brinjal to the gravy and cook until brinjal done. Cook this in low flame.
  9. Garnish with coriander leaves serve hot with steamed rice or briyani..

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