Monday, August 1, 2011

Brinjal Poriyal - Andhra Style

The response brinjals usually produce usually is either "I love them" or "I hate them".

But, this brinjal recipe... even the brinjal haters in my family can't resist.

Brinjals  - 1/2 kg
garlic - about 20 pods
oil - 4 tsp
salt to taste
for tempering - vadavam

For the masala:
grated coconut - 1 cup
bengal gram -4 tbsp
dhania -1 tbsp
fennel - 1/4 tsp
dry red chillies - 8-10
salt to taste

1. Cut the brinjals into cubes and put them in a bowl of water.
2. Roast each of the ingredients for the masala except the salt seperately.
3. Cool and powder along with the salt.
4. Put oil in a kadai.  temper with the vadavam.  When it splutters, add the garlic and stir.
5. Drain the brinjals in a colander.
5. When the garlic starts to change colour lower the flame and add the brinjals.
6. Add just enough salt for the brinjals (remember, we powdered the masala along with salt). Mix well.
7. Let it cook for a couple of minutes. Stir now and then so it does not get burnt.
8. Add the powdered masala and mix well. Keep stirring or the masala will stick to the pan.
9. Pour just enough water so the brinjals are partly submerged. Cover and cook till done. Remember to stir every now and then to ensure even cooking. Sprinkle more water as and when required.
10. When the brinjals are done, the oil separates from the masala. Turn off the flame.

Note - After you transfer the brinjal into a serving dish, put some rice in the kadai & mix to remove whatever masala is still sticking to the kadai - a tasty starter.

Variation 1:
1/2 cup white til, 1/2 cup roasted and skinned peanuts can be substituted instead of coconut and bengal gram dal.

Tip: To skin peanuts after roasting, take a handful of peanuts and run them between your palms while still warm.

Variation 2: 
Use watery tamarind pulp instead of water in step 9.