Tuesday, March 18, 2014

Rhengan Reveya/Baby Brinjal Curry-No Onion No Garlic Recipe

I have a liking or what M calls an obsession for Brinjal. I eat anything and everything thatz made out of brinjal. I’m sure you‘ll come across a lot of brinjal recipes in this blog in future. Now about this recipe, I saw this in a TV show and the inert liking for aubergines forced me to try and it was an instant hit with M as it has a peanut based sauce (though he doesn’t like brinjals!!!).It’s a Gujarati dish and all I can say is “It’s YUMM”.
Baby brinjals-1/2 kg
Potatoes -2, cubed
Coriander leaves-1 tbsp, chopped
Mint leaves-1tbsp, chopped
Ginger-1 inch piece grated
Sugar-2 tsp
To Roast and Grind:
Peanut/ground nut -1 cup
Long Red chilies-7
Coriander seeds-2& ½ tbsp
Cumin seeds-2 tsp
Aamchur/Dry mango powder-1tsp
Turmeric powder- ½ tsp
Asafoetida/Hing- ¼ tsp
Salt-as needed
Dry Roast. Do not add water while grinding. But the mixture turns out bit sticky and pasty due to the oil in peanuts.

To Temper:
Oil -2 tbsp
Cumin seeds-1tsp

How it Happened:
1. Wash & dry the baby brinjals. Cross slit them lengthwise and stuff them with the peanut mixture.
2. To this stuffed brinjals add cubed potatoes, sugar, grated ginger, coriander and mint leaves. Mix well and allow it to rest for half an hour.
3. Heat oil in a pan, add cumin seeds when they splutter add the brinjal mixture and mix well.
4. Add 2 cups of water and cook covered in medium flame for 15 minutes.
5. Do keep stirring now and then and add more water if needed as the peanut makes the gravy thick.
6. Once when the brinjals are cooked switched off the flame, garnish with coriander leaves and serve hot.
*Baby brinjals cook fast.
*Do not miss the sugar, it enhances the taste.
* We love our gravy on the spicy side, so added more red chilies but you can adjust it.
*Resting time helps the flavours to permeate thru’ the veggies.
*Using a non stick pan prevents from burning the sauce as the peanut easily tends to get stuck to the bottom of the pan.
*Adjust the consistency of the gravy with water.
*The gravy gives out a lot of oil from peanut while boiling. Do not panic. Remove it if u want to.

*Goes well with rotis and rice.

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