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Egg plants small Round | Small Brinjal | டிஸ்கோகத்தரி

Egg plants small Round | Small Brinjal | டிஸ்கோகத்தரி

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Description

Spiced Baby Eggplant In Tomato Sauce


Ingredients
  • For the masala (spice mix)
  • 1 tbsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp turmeric
  • 2 tsp fennel seeds
  • 1 tsp ground dried red chili
  • salt

In a mortar & pestle add all the spices and grind/pound till the fennel seeds turn granular. This process can also be done in a coffee grinder but if you do it with a mortar & pestle it will help release the flavor slowly and you can better control the texture of your fennel seeds – which needs to be granular.

Rest of the ingredients
  • Baby eggplant, 6 to 7 – washed and dried
  • 4 medium tomatoes, finely chopped
  • 1 large red onion, finely chopped
  • a small piece of ginger, cut into julienne
  • 2 to 3 tsp spice mix
  • 2 tsp sugar
  • salt
  • few sprigs of fresh cilantro
  • 2 tbsp vegetable oil + a few teaspoons more

  1. First make the spice mix and keep aside.
  2. Quarter the eggplant lengthwise making sure that you don’t cut them all the way through. They should still be attached together from the top.
  3. Take a generous amount of the spice mix and rub it in between the eggplant. This spice mix will make the otherwise bland eggplant all flavorful from the inside. Keep the eggplant aside while you make the sauce.
  4. In a sauce pan heat up a few teaspoons of oil .
  5. Add onions and cook till they turn golden.
  6. Add 2 to 3 tsp of the spice mix and cook for another minute.
  7. Add tomatoes, mix well. Add salt and sugar, mix and cook covered on low for about five minutes or until the tomatoes are cooked through and are easy to break down to form a sauce like consistency.
  8. Mix in the ginger and cilantro and cook uncovered for a couple more minutes. Add a few tablespoons of water if the mixture is too thick. You want it to be like a thick sauce. Turn the heat off and keep aside.
  9. In another large frying pan, heat up the 2 tbsp oil and fry the eggplant on medium low till they are golden from all the side and feel soft and cooked through upon inserting a fork. You can cover them in between to speed up the process, but be careful as you don’t want them to be mushy.
  10. Once the eggplant is cooked, add them to the sauce and toss around till the sauce covers them nicely. Check & adjust the seasoning at this time.
  11. Leave the eggplant in the sauce for about 30 minutes or till you are ready to eat. Just reheat the dish before serving.
It goes very well with naan, or over couscous.

Additional details


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