Ingredients:

• 10-12 small light purple brinjals

• 1 onion petals

• 1 cup fresh grated coconut

• 1/2 cup roasted peanuts without skin

• 1 tsp mustard seeds

• 1/2 tsp turmeric powder

• 1 tsp red chilli powder

• 1 tsp coriander powder

• 1 tbsp amchur (mango powder)

• 1/2 tbsp jaggery

• salt to taste

• 1-2 strings of curry leaves

• coriander leaves for garnishing

  
  

Method:

1. Clean, wash then cut the tail of the brinjals. Cut the brinjals into quarters by making slits into the brinjal but not till the end.

2. Sprinkle salt on it and keep it for 30 minutes . Ref Tip # 16

3. After 30 minutes wash the brinjals and keep aside.

4. In a grinder add the peanuts, coconut, chilli powder, coriander powder and grind to a fine paste.

5. Add water and make a paste of the amchur and jaggery.

6. In a pan add 1 tbsp of oil and saute the washed brinjals, once soft but crunchy add the onions petals cook for 2-3 minutes. Keep aside.

7. Heat 1 tbsp oil in a vessel add the mustard when it splutters add the curry leaves, turmeric powder and the grinded masala paste with salt.

8. Add the amchur paste cook for 1-2 minutes then add 2-3 cups of water.

9. Let it boil when you see oil drops on the top switch off the gas .

10. Add the brinjals and onion and garnish with coriander leaves.

    Serve this delicious baingan ka salan with chapati or rice.