We enjoy this brinjal curry along with rice or roti this dish is normally prepared during winter in my house.
Ingredients:
250 Grams of Brinjal (Cut into cubes)
1/3 Cup Channa dal /Split chick peas
1 Medium size Onion (Finely chopped)
2 Tbsp Coriander powder
1 Tsp Chilly powder
1/4 Tsp Turmeric powder
1/2 Inch Cinnamon stick
2 Cloves
2 Pods Cardamom
Coriander and mint leafs
Lime few drops
3 Tbsp Oil
1 Tbsp Clarified butter
Salt to taste
For masala:
4 Green Chillies
1 Tbsp Fresh Coconut
1/4 Tsp Fennel seeds
2 Cloves
2 Pods Cardamom
1/2 Inch Cinnamon stick
1 Inch Ginger
8-10 Pods Garlic
First Step:Wash the Channa dal twice add a pinch of turmeric powder and 1 1/2 cup water and cook in a pressure cooker for 10 min till al-dente.
Second Step:
Heat a fry pan with 1 tbsp oil fry the cloves, cardamom, cinnamon, ginger, garlic and chillies first for 5 mins.
Add the fennel and coconut and fry a bit more remove from heat allow to cool add to a coffee blender and grind to a coarse paste with out adding water.
Add the fennel and coconut and fry a bit more remove from heat allow to cool add to a coffee blender and grind to a coarse paste with out adding water.
Lets Prepare:
Heat oil and clarified butter in a khadai / wok add cardamom, cinnamon, cloves allow to splutter.
Add onion fry till onion turns to light brown color add the masala paste fry for a min.
Add coriander powder, chilly powder and turmeric powder fry till the oil separates from the masala.
Add brinjal and fry for 5 mins on low flame add the cooked dal and 1/2 cup water if needed since the dal already has water adjust the amount of liquid accordingly.
Add salt stir well cover and allow the brinjal, dal and masala to cook well for 10 mins.
Add lime juice garnish with coriander and mint...serve hot with rice or roti...Enjoy...:)
