Brinjal Salna
Brinjal Salna
Dry roast the peanuts, sesame seeds, and the fenugreek seeds before blitzing them into a powder. Set this aside.
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.
Add sambar and turmeric powder and cook for another 2 minutes.
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.
Cook for another 10 minutes. Take it off heat and garnish with coriander leaves.
Ingredients
Directions
Dry roast the peanuts, sesame seeds, and the fenugreek seeds before blitzing them into a powder. Set this aside.
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.
Add sambar and turmeric powder and cook for another 2 minutes.
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.
Cook for another 10 minutes. Take it off heat and garnish with coriander leaves.