Mahadeva's Bhaga Sasthra
178. Brinjal curry
Ingredients :
| Brinjal | - 12 palam |
|---|---|
| Ghee or Oil | - 1½ palam |
| Chilly | - ¼ palam |
| Mustard Seed | - ⅛ palam |
| Black Gram | - ¼ palam |
| Water | - ⅛ padi |
| Tamarind | - ¼ palam |
| Powdered Salt | - ½ palam |
| Karima Powder | - ½ palam |
| Cooked Pigeon Pea | - 2 spoon |
| Grated Coconut | - 2½ palam |
Method :
- 1. Take out the stem from all the brinjal and cut into small pieces and put them in water. Take the oil or ghee in a vessel which did not become sticky by frequent cooking.
- 2. When the oil or ghee is heated add the chilly,black gram,mustard seed and temper as described in the 22nd recipe. Then add the brinjal pieces and sprinkle some water and close with a lid.
- 3. Take the water and tamarind in a lead coated vessel and squeeze the pulp without any seed or residue. Pour this tamarind water in the vessel in which brinjal is cooking.
- 4. Stir nicely from all the four sides and close with a lid till brinjals are evenly cooked. Lastly add the salt,karima powder,cooked pigeon pea one by one into the curry and stir nicely.
- 5. After 2 minutes take out from the fire and add the grated coconut.