Recipe:
Ingredients:
Peanuts - ½ cup
Poppy seeds - 1 tsp
Sesame seeds - 2 tsp
Onions - 2, Small
Garlic bulb - 1
Cilantro - ¾ cup
Jeera-Methi - 1 tsp, roasted
Tomatoes - 8
Brinjals - 8
Coconut - ¾ cup
Oil - ½ cup
Dry red chillies - 3, long and broken
Mustard seeds - ½ tsp
Pepper corns - 40
Curry leaves - 2 sprigs
Hing - a pinch
Red chilli powder - 2 tsp
Coriander powder - 3 tsp
Turmeric - 1/2 tsp
Tamarind ball - small, in water
Method:
1. Roast peanuts, poppy seeds, and sesame seeds separately & grind into paste.
2. Blend onions, garlic bulb, cilantro, and roasted jeera-methi into a paste.
3. Fry brinjals and tomatoes separately in half-height oil.
4. Grind coconut to a paste.
5. Roast ingredients in oil briefly.
6. Add in paste from step 2 and sauté for a while.
7. Add in red chilli powder, coriander powder and turmeric and continue to sautee till oil separates.
8. Add peanut, sesame and poppy seed paste from step 1.
9. Add salt and continue to sauté.
10. Add coconut paste and continue to sauté until oil separates again.
11. Add tamarind water.
12. Cook until masala smell vanishes.
13. Add brinjal and tomato and simmer. Add water as necessary so they soak up the gravy.
14. Continue to cook until oil comes to the surface.
Special Thanks to Mr. Ariff Hussain and Mrs. Shakila Begum for sharing their recipe with us.
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