Yes! I'm back with another Brinjal recipe :) My hubby is a big fan of eggplants and I'm trying new ways of serving his favorite veggie. I looked at these awesome baby brinjals in the market and was pulled towards them. They were smooth and shiny and really tiny, as if plucked fresh from the garden, before they could become bigger! :D
Look at the dish...these Baby Brinjals cooked in spiced Tomato-Coconut gravy paste...ah, so flavorful and cooked till soft :) Don't you want to make this for the brinjal-lover in your family?
Baby Brinjals - 15 nos
Ripe Tomatoes - 3
Ginger-Garlic paste - 1 tsp
Grated coconut - 3 tbsp
Fresh coriander / Cilantro - a few
Oil - 1 tsp + 1 tbsp
Black mustard seeds - 1 tsp
Cumin / Jeera - 1 tsp
Fenugreek (mendayam) - 1/2 tsp
Dried Red Chillies - 2 nos
Fennel powder (Sombu)- 1/4 tsp (Do not increase this, as it tends to be over-powering)
Kitchen King masala - 1 tsp
Coriander powder - 1/2 tsp
Pepper-Jeera powder - 1/2 tsp
And the standard ones...
Turmeric powder - 1/2 tsp
Red chilli powder - 3/4 tsp
Salt - to taste
Serve with white rice as such, or with rasam. I love this with Garlic/Poondu Rasam.
Look at the dish...these Baby Brinjals cooked in spiced Tomato-Coconut gravy paste...ah, so flavorful and cooked till soft :) Don't you want to make this for the brinjal-lover in your family?
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| Baby Brinjals in Tomato-Coconut Masala |
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| Ah...the gravy is the winner here :) |
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| A Closer look... |
What I Used -
Baby Brinjals - 15 nos
Ripe Tomatoes - 3
Ginger-Garlic paste - 1 tsp
Grated coconut - 3 tbsp
Fresh coriander / Cilantro - a few
Oil - 1 tsp + 1 tbsp
Whole Spices -
Black mustard seeds - 1 tsp
Cumin / Jeera - 1 tsp
Fenugreek (mendayam) - 1/2 tsp
Dried Red Chillies - 2 nos
Masala powders -
Fennel powder (Sombu)- 1/4 tsp (Do not increase this, as it tends to be over-powering)
Kitchen King masala - 1 tsp
Coriander powder - 1/2 tsp
Pepper-Jeera powder - 1/2 tsp
And the standard ones...
Turmeric powder - 1/2 tsp
Red chilli powder - 3/4 tsp
Salt - to taste
How To -
- Take a deep, non-stick kadai/wok and heat a teaspoon of oil. Let mustard seeds splutter. Follow with cumin, fenugreek, red chillies (stem removed and then broken into two) and funnel powder.
- Chop tomatoes fine and add to the kadai. Mix well with the whole spices. Keep the pan covered for 5 minutes.
- After tomatoes are cooked, add ginger-garlic paste and mix well.
- While the tomatoes are getting cooked, remove the stems of brinjals, slit them vertically and horizontally (don't quarter them!) while retaining them as whole.
- Add the baby brinjals now and cover the pan. Let them cook for 3 minutes.
- Add the masalas - Kitchen King, Coriander powder and Pepper-Jeera powder. I like to sprinkle the powders with my (clean!) fingers.
- Add turmeric, red chilli powder and salt. Mix well and let cook for 2 minutes.
- Toss the brinjals gently (without mashing them or breaking them) so that they get coated with the gravy. You may also try to fill in some paste into the brinjals.
- Drizzle some oil around the brinjals and toss once again. Close the pan and let them cook well for about 10 minutes. Make sure the veggies don't get burnt. Add some oil in-between if you need.
- You can see that the color of the skin of eggplants has turned from purple to brown. Sprinkle grated coconut and toss the veggies carefully. Cook covered for another 3 minutes. Switch off the flame.
- Garnish with finely chopped coriander leaves.
Serve with white rice as such, or with rasam. I love this with Garlic/Poondu Rasam.
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| Baby Brinjals in tomato-Coconut Masala |
looks delicious. Thanks for dropping by my space. Glad to follow you. r u in SG? do mail me @simplysara07@gmail.com
ReplyDeleteLove those baby eggplants; alwasy wondered how to prepare them; thanks.
ReplyDeleteRita
Delicious n yummy..sounds lovely!!
ReplyDeleteHappy to be your follower :-)
Thanx for dropping by my space ,hope u'll follow my space too..
Thanks for dropping by..Recipe sounds delicious..will be following u ..
ReplyDeleteanything with brinjals i am in the game. nice and flavourful curry
ReplyDeletesimple and quick! am sure its a great accompaniment with rice...bookmarked!
ReplyDeleteNo doubt. tender brinjals should delicious with this tomato masala.
ReplyDeleteThanks, everyone, for all your lovely comments :)
ReplyDeleteSuch flavorful curry, absolutely lip smacking!
ReplyDeleteI love eggplant!! Yours look so cute- the ones we have here at the moment are the complete opposite to yours- ours are huge (as in bigger than my head :S literally...)! I don't think I've ever had eggplant like this before- the tomato-coconut gravy sounds amazingly tasty!
ReplyDeleteThanks, aipi :)
ReplyDelete@Von - Thank you! If those huge eggplants are in season, then you should probably try Baingan Bartha. Absolutely delectable!
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