Mahadeva's Bhaga Sasthra
187. Oil Brinjal Curry
| Tender Brinjal | - 24 palam |
|---|---|
| Ghee | - 2 palam |
| Clove | - ⅛ palam |
| Nutmeg | - ⅛ palam |
| Mace | - ⅛ palam |
| Black Gram | - 1½ palam |
| Grated Dried Kernel Of Coconut | - 4 ½ palam |
| Coriander Seed | - ½ palam |
| Chilly | - ⅜ palam |
|---|---|
| Powdered Salt | - 1 palam |
| Water | - ⅛ padi |
| Tamarind | - 1 palam |
| Ghee or Gingely Oil | - 9 palam |
| Chilly | - ¼ palam |
| Mustard Seed | - ¼ palam |
| Black Gram | - ¼ palam |
| Bengal Gram | - ½ palam |
- 1. Remove ¾ of the stem of brinjal and slit into four and put it in water. Don't separate the pieces. Take a kadai and heat the ghee. First put the clove,nutmeg and mace and fry and take it out.
- 2. Next put black gram,grated dried kernel of coconut,coriander seed and chilly. Fry everything separately and make it into a powder. Add salt to the powder.
- 3. Take the water and tamarind in a lead coated vessel and squeeze the pulp without any seed or residue. Then add the spice powder to the tamarind water. Then take each of the slit brinjal and fill equal mixture of this spicy tamarind paste.
- 4. Take the ghee or oil in a vessel which has not become sticky by frequent cooking and heat it. Then temper with mustard seed,black gram,bengal gram and chilly as described in the recipe.
- 5. Lastly add the stuffed brinjal to the tempered mixture and sprinkle required water and cook it with closed lid. Every 3 minutes open the lid and stir it. Cook till it is completely cooked and serve.
188. Cucumber Curry