Brinjal Salna

Brinjal Salna

Yields10 Servings
For grinding
 1 tsp Peanuts
 1 tsp Sesame seeds
 ¼ tsp Fenugreek seeds
For the salna
 8 Brinjals (or half an eggplant chopped)
 1 cup Tamarind extract
 1 tsp Sambar powder
 Turmeric powder (a pinch)
 1 tsp Peppercorns
 ¼ cup Vegetable oil
 1 tsp Jaggery (or sugar)
 Salt to taste
 Curry leaves (optional)
1

Dry roast the peanuts, sesame seeds, and the fenugreek seeds before blitzing them into a powder. Set this aside.

2

Slit the brinjal, but don't cut it all the way through. If you are using eggplant, chop up half into cubes. In a pan, heat some oil and allow the peppercorns and curry leaves to sputter. Add the brinjal, saute for a few minutes and cook covered for about 5-10 minutes.

3

Add sambar and turmeric powder and cook for another 2 minutes.

4

Add the tamarind extract and bring it to boil. When the gravy has thickened, add the ground peanut mix. Add the jaggery/sugar and check the taste for salt.

5

Cook for another 10 minutes. Take it off heat and garnish with coriander leaves.

Ingredients

For grinding
 1 tsp Peanuts
 1 tsp Sesame seeds
 ¼ tsp Fenugreek seeds
For the salna
 8 Brinjals (or half an eggplant chopped)
 1 cup Tamarind extract
 1 tsp Sambar powder
 Turmeric powder (a pinch)
 1 tsp Peppercorns
 ¼ cup Vegetable oil
 1 tsp Jaggery (or sugar)
 Salt to taste
 Curry leaves (optional)

Directions

1

Dry roast the peanuts, sesame seeds, and the fenugreek seeds before blitzing them into a powder. Set this aside.

2

Slit the brinjal, but don't cut it all the way through. If you are using eggplant, chop up half into cubes. In a pan, heat some oil and allow the peppercorns and curry leaves to sputter. Add the brinjal, saute for a few minutes and cook covered for about 5-10 minutes.

3

Add sambar and turmeric powder and cook for another 2 minutes.

4

Add the tamarind extract and bring it to boil. When the gravy has thickened, add the ground peanut mix. Add the jaggery/sugar and check the taste for salt.

5

Cook for another 10 minutes. Take it off heat and garnish with coriander leaves.

Notes

Brinjal Salna


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