Brinjal gravy or baingan masala  is a really tasty recipe made with small brinjals and spices.  This scrumptious and tangy dish goes nicely with rotis or vegetable pulao and tastes good with rice too.  This recipe could be very straightforward to make too as it may be ready in simply half an hour time.  On this recipe, I’ve used small brinjals that are extra tender as they prepare dinner quicker and get simply absorbed within the gravy.

This dish is cooked in south Indian type by utilizing coconut and peanuts which supplies an genuine style to the vegetable.  The gravy seems to be extra creamier and thicker when coconut and peanuts are used.  Additionally the mixture of coconut and peanuts offers an excellent style to the gravy.  You can too add jaggery or sugar because it offers a pleasant candy taste to the dish.

HOW TO MAKE OR PREPARE BAINGAN MASALA OR BAINGAN GRAVY RECIPE

Warmth a kadai on medium flame with out oil.  Add the components – coriander seeds, cumin seeds, peanuts, sesame seeds, fennel seeds, cinnamon stick, cloves and cardamoms.  Dry roast all of the components until they offer a pleasant aroma.  Then change off the flame.

As soon as cooled down utterly, take the roasted components to a mixer grinder. Add the coconut and coriander leaves.

Add little water and grind to a easy paste.  Hold it apart.  Warmth 2 tablespoons of oil in a small stress cooker.  As soon as the oil turns into scorching,  add the chopped onions and saute until they turn out to be translucent.

Then add the chopped tomatoes and blend nicely.  Add the bottom masala and provides a great stir.  Add salt and blend nicely once more.

Add little water as required and provides a great combine.  Add coriander powder, turmeric powder, crimson chilli powder and garam masala.

Combine all the pieces nicely.  Add the slit brinjals  to the grave and provides a great combine.

Combine all the pieces nicely.  Add little water and regulate the consistency of the gravy as per your style and requirement.

Cowl the stress cooker with its lid and stress prepare dinner for 3 whistles.  As soon as cooled down, open the lid and add chopped coriander leaves and blend nicely.

Serve the scrumptious brinjal gravy with rotis or as a aspect dish to rice.

NOTES/TIPS

All the time use small brinjals for good style and uniform cooking.

Don’t skip peanuts and is it offers a pleasant flavour to the dish.

Brinjal gravy stays good for a day or two when saved within the fridge.

Modify spices based on your style.