Saturday, October 26, 2013

Bhaigan Lajawab

Recipe courtesy - Vanitha

I was browsing through the latest edition of Vanitha for some gravy recipes that can go with chapathis. Had some brinjals sitting in the fridge for a week, so zeroed in on this recipe. Hubby and son hates brinjal (daughter never bothers to eat veggies). In spite of all these, I still decided to go ahead with the recipe. and know what... it was an instant hit at home! Hubby says its because the veggie was first fried and then curried. He hates veggies losing its shape. Whatever....I saved by brinjals from been thrown into the bin...and a good recipe to keep in hand!!



Brinjals - 8 - 10 small ones
Tomato - 2, medium
Curry leaves - 1 sprig
Oil - 3 tbsp

To grind
Small onions - 8 - 10
Garlic - 2 cloves, big
Ginger - small piece
Green chilly - 2
Fennel seeds - 1/2 tsp
Turmeric powder - 1/2 tsp
Chilly powder - 1 tbsp (as per your tolerance level)

Fenugreek seeds - 1/2 tsp
Tamarind - small ball (soaked and juice extracted)
Salt - as per taste
Jaggery/sugar - as required


Cut the brinjal and tomato into big pieces. Fry the brinjal pieces in about 3 tbsp of oil until soft, keep aside. Fry the curry leaves and keep aside. Slightly fry the tomato and keep them aside too.

Grind all the items under "to grind" in the small jar of a mixie.

Now in the remaining oil, add fenugreek seeds. When they crackle, add the ground masala and saute till oil starts to separate. Now add the fried brinjal and tamarind extract. Let the brinjal get cooked well. Add salt as per your taste. Once cooked, add the fried tomatoes and curry leaves. Do a taste test, add salt if needed. Towards the end, sprinkle sugar or jaggery and switch off the stove.

Serve it hot with chapathis or rottis.

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