Serving: 4 | Type: veg- Gravy
Ingredients:
For Dry Grind:
| Dry red chili | -2 to 4 |
| Coriander seeds | -1tbsp |
| Cumin | -½tsp |
| Black peppercorns | -1tsp |
| Sombu | -½tsp |
| Cinnamon stick | -1/2 ” inch |
| Cloves | -2 |
| Star anise | -1 |
Sauté and Grind:
| Big Onion | -2(chopped) |
| Green Chili | -2 (slit) |
| Garlic | -5 cloves |
| Ginger | -1 inch |
Ingredients:
| Small Eggplant (Long Stripes) | -6 |
| Medium Potato | -2 |
| Bay leaves | -2 |
| kasoori methi (Dry fenugreek leaves) | – 2tbsp |
| Kashmiri Chili powder | -1tsp |
| Coriander powder | -1tsp |
| Turmeric powder | -¼tsp |
| Curry leaves | -few |
| Coriander leaves (chopped) | -2 tbsp |
| Oil | -7 tbsp |
| Tomato | -2 |
| Fresh ground coconut paste | -1/2 cup |
| Salt | -to taste |
| Water | -as needed |
Method:
- Dry grind to fine powder the first set of ingredients. Set it aside.
- Next sauté the onion, green chili ginger and garlic in to medium course paste. Set it aside.
- In a pressure cooker boiling the potato and cut in to long strips. Keep it aside.
- Heat oil in a pan and add bay leaves, dry fenugreek and curry leaves.
- Then add the ground paste and keep frying over medium flame for about 6 to 10 minutes.
- Now add the chopped tomatoes, red chili powder, coriander, turmeric powder and salt. Cook until tomato get mash. The gravy will look slightly watery at this stage.
- Then add dry masala powder.
- Keep sautéing until the oil separates. Once the gravy looks dark brown as shown, add eggplant and cook it until it gets soft.
Then add the potato and add little water to cook them thoroughly. - Add a ground coconut paste.
10. Simmer for few minutes and garnish with finely chopped coriander leaves.
- Serve with biryani or chappati.
Note:
- If you want you can sauté the eggplant separately then add it into the gravy.
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