Brinjal Salna
Brinjal Salna
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)