Showing posts with label Sumangalee Dhandapani. Show all posts
Showing posts with label Sumangalee Dhandapani. Show all posts
Stuffed Baby Brinjal by Sumangalee Dhandapani
Brinjal Contest Entry
Ingredients
750g baby brinjals (green)
200ml refined oil
1 tbsp sesame oil (gingely oil)
2 tbsp cashewnut
2 tbsp poppy seeds
4 tbsp coconut, grated
4 red chillies, whole
1 tbsp peanuts, roasted
1 tbsp curry leaves
2 onions, chopped
1 tbsp ginger-garlic paste
2 tomatoes, chopped
Salt to taste
1 tsp turmeric powder
2 tsp red chilli powder
1 tsp coriander powder
1 tsp garam masala powder
3/4 cup tamarind pulp
2 tbsp fresh coriander leaves, chopped
Method:
Take the baby brinjals and slit it from the center. Fry it in hot oil and keep it aside.
Roast the sesame seeds, cashew nut, poppy seeds, coconut, whole red chilli and make a fine paste.
Crush the peanut and keep it aside.
In a pan heat some oil, add curry leaves, chopped onion and fry till onion gets golden colour.
Add ginger garlic paste and saute for another 2 minutes. Add tomatoes and cook for some more time.
Once it starts leaving out oil, add the powder spices and the paste, and cook it.
Take out half the masala and add the crushed peanut. Stuff the fried brinjals with this masala and keep them aside.
Add little water in the remaining masala and simmer the flame. Add the stuffed brinjals, tamarind pulp, salt and sprinkle fresh coriander leaves.
Leave this to cook for 5 minutes and serve hot with chappati or rice.
Ingredients
750g baby brinjals (green)
200ml refined oil
1 tbsp sesame oil (gingely oil)
2 tbsp cashewnut
2 tbsp poppy seeds
4 tbsp coconut, grated
4 red chillies, whole
1 tbsp peanuts, roasted
1 tbsp curry leaves
2 onions, chopped
1 tbsp ginger-garlic paste
2 tomatoes, chopped
Salt to taste
1 tsp turmeric powder
2 tsp red chilli powder
1 tsp coriander powder
1 tsp garam masala powder
3/4 cup tamarind pulp
2 tbsp fresh coriander leaves, chopped
Method:
Take the baby brinjals and slit it from the center. Fry it in hot oil and keep it aside.
Roast the sesame seeds, cashew nut, poppy seeds, coconut, whole red chilli and make a fine paste.
Crush the peanut and keep it aside.
In a pan heat some oil, add curry leaves, chopped onion and fry till onion gets golden colour.
Add ginger garlic paste and saute for another 2 minutes. Add tomatoes and cook for some more time.
Once it starts leaving out oil, add the powder spices and the paste, and cook it.
Take out half the masala and add the crushed peanut. Stuff the fried brinjals with this masala and keep them aside.
Add little water in the remaining masala and simmer the flame. Add the stuffed brinjals, tamarind pulp, salt and sprinkle fresh coriander leaves.
Leave this to cook for 5 minutes and serve hot with chappati or rice.
Brinjal Chutney by Sumangalee Dhandapani
Brinjal contest entry posted by Sumangalee Dhandapani
Ingredients
Brinjal 2 medium sizedScraped coconut 1/2 a cup
Green chillies 4 or 5 (can add more if you want)
Garlic cloves 3
Tamarind half a lemon size
Corriander leaves
Salt for taste
For seasoning
1 teaspoon oil
1/2 a teaspoon mustard seeds
1/2 a teaspoon urad dhal
Method
Apply oil on the brinjals and grill it or hold it on flame or fire to cook
Leave the brinjals to cool. When they become cool, remove the burnt skin and take the pulp
Grind the coconut, green chillies, garlic cloves, tamarind, corriander leaves and salt into a smooth paste
Add the brinjal pulp and run the mixer once
Season it and serve it with iddly or dosas
Subscribe to:
Posts (Atom)