Mr.MANIDEEP REDDY (BCTCA 2ND SEM) is a dedicated and diligent, young aspirant who is exceptionally good at culinary arts. IIHMCA has selected him as the Chef of the Day.
Ingredients
- 500 gms Brinjal
- 100 gms Tamarind Paste , big lemon size
- 250 gms Onions , ½ sliced thin & ½ chopped finely
Ingredients to Roast & Grind
- 6 nos Fresh Red Chilli , dry, roast and ground
- 75 gms Raw Peanuts
- 30 gms Sesame seeds
- 45 gms Fresh coconut , grated
- 25 gms Coriander Seeds
- 10 gms Cumin seeds
- 4 nos Cardamom Seeds
- 12 gms Garlic cloves
- 15 gms Chana dal
- 12 gms Turmeric powder
- 15 gms Red chilies powder
- 12 gms Salt
Ingredients for Tadka
- 75 ml Sunflower Oil
- 2 nos Bay leaf
- 10 gms Mustard seeds
- 6 gms Cumin seeds
- 5 nos Red chilies whole
- 6 nos Green chilies slit
- 1 sprig Curry leaves
Method:
- Take small brinjals and slit them twice diagonally ¾ th long.
- On a medium flame in a deep pan, bring tamarind extract and salt in sufficient water to boil. Switch off flame and drop the brinjals in and close the lid. Let it sit for 10 minutes.
- Take another pan with oil, shallow fry onions till soft. Wet grind with a little tamarind-salt water
- Take a kadai to dry roast all the ingredients mentioned under roast and grind over medium flame. Use a mixer grinder to make semi fine powder. Mix turmeric, chilli powder and salt as required to this powder.
- Mix this powder with wet ground sautéed onions. Add a small amount of tamarind- salt water to make very thick paste and fill inside the brinjals. Keep aside.
- Prepare tadka with oil. Add in jeera, mustard seeds, bay leaves, red chilies, slit green chilies & curry leaves. When they splutter, add stuffed brinjals and fry for 2-3 minutes on a medium heat.
- Mix remaining gravy and more of water/ mix of tamarind and salt water and add to kadai. Bring it to boil over low flame.
- Sauté carefully such that the gravy doesn’t come out of the brinjals. Switch off the flame when gravy thickens and brinjals appear cooked.