The name of the dish itself tempts me a lot, I can survive for many days with this super tangy, delicious gravy prepared basically with tamarind extract and with other spices. My mom’s signature dish, she also used to add drumsticks and potatoes incase if case she ran out of brinjals in this mouth water tangy gravy. This gravy looks and sounds exactly like the tamarind-based gravy prepared in Chettinad cuisine. This gravy can stay for many days and tastes much better the next day than the day they are prepared.
Ingredients
Field beans (Mocha kottai) – 1 cup
Brinjal(Egg plant) – ½ kg
Onion – 1
Tomato – 2
Coriander seeds – 1-1/2spoon
Fennel seeds – 1 teaspoon
Fenugreek seeds – 1-1/2 spoons
Black Pepper – 1tsp
Grated coconut – 4tsp
Cumin seeds – 1tsp
Garlic – 4 to 5 pods
Curry leaves – 1leaflet
Mustard seeds – 1tsp
Urad dal – 1tsp
Chilli powder – 2spoon
Turmeric powder – a pinch
Tamarind – lemon size
Oil for seasoning
Salt for taste.
Steps
Cut the brinjal as per the photo and put it into the water. So that it will not get the black color.
Heat a pan and fry fennel seeds, fenugreek seeds, black pepper, cumin seeds, coriander seeds, and grated coconut.
Grind these fried ingredients into a smooth paste by adding a little water.
Heat two spoons of vegetable oil in a pan. Once the oil is heated, add mustard seed and urad dal.
Add chopped onion, chopped garlic, and curry leaves once the mustard seeds start spluttering. Fry the onion until it becomes translucent.
Add chopped tomato and salt, fry it until the tomato gets mushy.
Add the brinjal now and fry it for 5minutes. After that, add tamarind extract and bring it to a boil. After 3minutes, add the ground paste and stir it. Bring this mix to a boil.
Add boiled field beans finally and boil for another 10 minutes.
Now the Brinjal/eggplant with field beans curry is ready.
Please try and post your comments and suggestions!!!