Brinjal and Drumstick Coconut Masala

Ingredients list for Brinjal and Drumstick Coconut Masala

• 250 grams Small brinjals
• 2 Drumsticks cut into 1 inch pieces
• 1 tsp + 2 tablespoons Oil
• 2 tablespoons Split Bengal gram (chana dal)
• 1/2 teaspoon Fenugreek seeds (methi dana)
• 1 tablespoon Coriander seeds
• 1/2 tablespoon Black peppercorns
• 1/2 cup Scraped coconut
• a pinch Asafoetida
• 1/2 teaspoon Mustard seeds
• to taste Salt
• 1/4 teaspoon Turmeric powder
• 1 tablespoon Toasted sesame seeds (til)
• 1 tablespoon Jaggery grated
• 1 tablespoon Tamarind paste
• 2 tablespoons Peanuts roasted and crushed

Method

1. Heat 1 tsp oil in a small non-stick pan and 2 tbsps oil in large non-stick pan.
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.
3. Add asafoetida, mustard and ¼ tsp fenugreek seeds to the other pan and let the seeds splutter.
4. Add brinjals and drumsticks, salt and turmeric powder and mix well and saute for 1 minute. Cover and cook.
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.
6. Add 1 cup water to the brinjal mixture and mix. Cover and cook for 7-8 minutes.
7. Add the ground masala and mix well. Add jaggery and tamarind paste and mix well. Add roasted peanuts and mix.
8. Transfer into a serving bowl and serve hot.

Nutrition Info