How to make Brinjal and Drumstick Coconut Masala -

Brinjals and drumsticks cooked together in a flavourful coconut masala.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Small brinjals (छोटे बैंगन), Drumsticks (सेजन की फली)

Cuisine : South Indian

Course : Main Course Vegetarian

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For more recipes related to Brinjal and Drumstick Coconut Masala checkout Vankaya Perugesi, Andhra Mashed Brinjal, Bhagare Baingan - SK Khazana, Undhiyo - SK Khazana . You can also find more Main Course Vegetarian recipes like Aloo Anardana Kabuli Chana Palda Tamatar Ka Dulma Karele Ki Kalonji

Brinjal and Drumstick Coconut Masala

Brinjal and Drumstick Coconut Masala Recipe Card

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Hindi: baingan
Also called by names like aubergine and eggplant, this purple hued fleshy vegetable is a versatile thing and fun to cook with. Dish-up a very traditional bharta with it, bake a lasagna with parmesan and eggplant or just fry it for a great accompaniment with dal-chawal, brinjal is versatile. To choose one without seeds, pick the lighter one with a smooth shiny skin.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Brinjal and Drumstick Coconut Masala Recipe

  • Small brinjals 250 grams

  • Drumsticks cut into 1 inch pieces 2

  • Oil 1 tsp + 2 tablespoons

  • Split Bengal gram (chana dal) 2 tablespoons

  • Fenugreek seeds (methi dana) 1/2 teaspoon

  • Coriander seeds 1 tablespoon

  • Black peppercorns 1/2 tablespoon

  • Scraped coconut 1/2 cup

  • Asafoetida a pinch

  • Mustard seeds 1/2 teaspoon

  • Salt to taste

  • Turmeric powder 1/4 teaspoon

  • Toasted sesame seeds (til) 1 tablespoon

  • Jaggery grated 1 tablespoon

  • Tamarind paste 1 tablespoon

  • Peanuts roasted and crushed 2 tablespoons

Method

Step 1

Heat 1 tsp oil in a small non-stick pan and 2 tbsps oil in large non-stick pan.

Step 2

Put split Bengal gram, ¼ tsp fenugreek seeds, coriander seeds, black peppercorns and coconut in the small pan and saute till coconut turns a light brown and fragrant. Cool.

Step 3

Add asafoetida, mustard and ¼ tsp fenugreek seeds to the other pan and let the seeds splutter.

Step 4

Add brinjals and drumsticks, salt and turmeric powder and mix well and saute for 1 minute. Cover and cook.

Step 5

Add sesame seeds to the coconut mixture and mix then put into a mixer jar. Add a little water and grind to a coarse paste.

Step 6

Add 1 cup water to the brinjal mixture and mix. Cover and cook for 7-8 minutes.

Step 7

Add the ground masala and mix well. Add jaggery and tamarind paste and mix well. Add roasted peanuts and mix.

Step 8

Transfer into a serving bowl and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.