Sunday, February 10, 2013


Owe this awesome recipe to Anamika Digge :)
1 large sized onion - finely chopped
2 large sized tomato - finely chopped
10-12 baby brinjal
1/2 cup peanuts
1 garlic pod
3-4 dry red chilli
2-3 green chilli
1 tsp cumin seeds
1/4 tsp turmeric powder
1 tsp coriander seeds
1/2 tsp tamarind concentrate
1 cm ginger
1 Tbsp jaggery

1) Grind peanuts, red chilli, green chilli, garlic pod, coriander seeds, cumin seeds, turmeric powder, 1/2 tsp salt, tamarind concentrate, ginger, jaggery into a fine paste with little water. Mix with 2 Tbsp of finely chopped onions
2) Slit baby brinjal from top to bottom in a cross - keeping the stem intact. Stuff the paste above. Keep aside the remaing paste.
3) Take 5-6 Tbsp of oil in a pressure cooker, add onion and fry until its starts to change colour.
4) Add tomato and fry until the water separates out, add the remaining mixture fry for a minute.
5) Place the stuffed brinjal in the cooker and fry for a minute.
6) Add 2 cups of water, 1/2 tsp salt, give a stir - close the lid of pressure cooker, place the weight on top. Wait for a whistle and remove immediately.
7) Once the cooker's pressure has been released, remove the weight. Check for salt.

Handy tip: I am not sure if it happens to all pressure cookers - but mine is prone to getting charred at the bottom. If you find the case, just transfer ennegai to another bowl without scratching the bottom 

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