The subtle flavor that comes from the brinjal fry combined with a thick tangy tomato sauce just makes this dish so flavorsome and tasty. It does require quite a bit of preparation just like any other Indian curry, but it is just worth the time spent. Nevertheless, it is easy to make and tastes best with a mild dal (lentil) and jeera (cumin seeds) rice – A good combination! Hope you all give it a try and I am sure you all will definitely like it. 🙂
This is what you will need :
BRINJAL FRY IN THICK TOMATO SAUCE
- 250 gm brinjal
- 4 medium sized tomatoes
- 2 small sized onions
- 3-4 garlic cloves
- 2 inch piece of ginger
- 2 green chilies
- 1 tsp lemon juice
- Whole spices for Spice Mix (1 tsp cumin seeds, 1 green cardamom, 1 black cardamom, 3-4 whole black pepper, 1 small bark of cinnamon stick, 1-2 cloves)
- 1 tsp cumin seeds
- ½ tsp red chili powder
- 1 1/2 tsp turmeric powder
- ½ tsp chana masala (optional)
- ¼ tsp asafetida
- 4 tbsp olive oil
- 1 tsp salt
– Preparing Spice Mix– Dry Roast whole spices in a non-stick pan on a low flame until they release their flavor. Form a powder with the help of a mortar and pestle. Keep aside.
– Drop in your green chilies, ginger, garlic and onions in the mixer grinder. Add 2 tbsp water and form a paste.
– Add tomatoes in the mixer grinder and blitz to form a puree. Keep aside.
– Marinating and Frying Brinjal– Cut brinjal into thin slices and drop them in water for a minute or two.
– Combine 1 tsp turmeric powder, 1 tsp salt (adjust it to your liking) and spice mix (keep 1/2 tsp aside for the tomato sauce) and rub it evenly on the brinjal slices.
– Heat 3 tbsp oil in a pan and place the slices evenly and fry on a low flame. Check and turn after 5 minutes. Cook and keep aside.
– Preparing the gravy– Heat olive oil in a pan. Add cumin seeds and asafetida. Let it release its flavor.
– Add ginger garlic green chili and onion paste. Sauté for two minutes.
– Add tomato puree and let it cook.
– Next, add leftover turmeric powder, chana masala, red chili powder, leftover spice mix and ½ cup water. Simmer and cook until oil comes on top. Add lemon juice.
– Combine brinjal with tomato sauce and serve hot.
It tastes good with rice and mildly spiced yellow dal (lentil)