Chettinad Baingan Masala

This is a spicy chettinad style Baingan masala. It gives nice flavor and taste to this dish.

 This goes very well with steamed white rice/chapatti/idli/dosa...

Ingredients

Eggplant/Brinjal – 8

Oil – 3 Tsp

Curry Leaves – 1 Sprig

Chopped Onion – 1 Cup

Chopped Tomato – 1/2 Cup

Chopped Cilantro – 2 Tsp

Salt – to taste

For Masala

Poppy Seeds – 1 Tsp (Soaked in cup warm water)

Ginger – 1 inch piece

Green Chillies – 2

Garlic – 3 Cloves

Fresh Coconut – 1/2 Cup

Roast & Grind

Cumin Seeds – 1/4 tsp

Peppercorns – 1/4 tsp

Curry Leaves – few

Fennel Seeds – 1/4 tsp

Cinnamon – 1/2 inch piece

Roasted Gram Dal(Dalia) – 1 Tsp

Coriander Seeds – 1 tsp

Turmeric Powder – 1/4 tsp

Method

In a pan, heat oil then add in cumin seeds, peppercorns, coriander seeds, fennel seeds, cinnamon, dry red chillies and fry for 15 secs till they are fragrant.

Finally add in curry leaves, dalia and fry for few more secs.

And remove the roasted ingredients into a plate and allow them to cool completely.

Meanwhile heat the remaining oil in the same pan. Season it with curry leaves.

Then add in onion, brinjals, and pinch of salt mix well. Cover and cook till brinjals and onion.

So meanwhile make the fine powder from the roasted ingredients that we have kept aside.

And then make a smooth paste from the poppy seeds, green chillies, ginger, garlic, coconut and 1/4 cup of water and then set aside.

Add turmeric powder to the gravy followed by tomato, wet masala and cover to cook for 5 mins.

Add dry masala powder, 1/2 cup of water, salt, cilantro, cook for 3 mins.

Serve with hot steamed rice/roti…