The first recipe I could think of when Andhra cuisine was anounced was the various chutneys and pickles. Even other south Indian do make pickles like me too being a south indian but with Andhra it is very unique. Due to the introduction of the blogosphere I came to be aware of various cuisines andhra is one such which i was highly influenced by various blogs. Now I regularly make patoli/kura, gongura chutney, even pulusu which is similar to our majjige hulli.
Coming to the recipe, this is a very delicious hyderabadi baingan masala….basically I was out of ideas of what to prepare when RCI for andhra was anounced. Checking the Tarla Dalal recipe book, I got hold of this recipe. I never tried this until today as I was happy with what I prepared for baingan masala which can be found here. The masala turned very delicious though I did not get the right color. You can make the masala gravy more thin, I wanted it to go along with parotas so I made the gravy a little thick.
All you need: Brinjals small purple – 15 slit with a plus with the stalks intact
for masala: sesame seeds – 2 tbsp, groundnuts – 2 tbsp, coriander powder – 1 tbsp, jeera powder – 1 tsp, chilli powder – 2-4 tsp, turmeric powder – 1/2 tsp, onions – 1/2 cup, garlic – chopped, ginger – chopped along with grated coconut – 1/2 cup, tamarind – 1 tsp, salt to taste.
tempering: mustard seeds – 2 tsp, methi seeds – 1/2 tsp, curry leaves – 10, 2 green chillies slit, oil for frying.
method: Fry the ingredients for masala leaving the tamarind paste and salt until nice and fragrant. I opted to fry the groundnuts first until half done. Add sesame seeds fry for another few secs add the remaining ingredients along with grated coconut and fry. Let it cool for few minutes now make a paste with a little water along with tamarind paste and salt. I added a little jaggery also as I cannot think of cooking without it .This is optional 🙂 .
Take a kadai/ pressure pan. heat oil add the tempering ingredients and fry brinjals for a few minutes until the skin becomes fried. yumm.. this smell spreads the whole house and you are opt to find all of them go hungry…….. Once fried remove the brinjals keep aside. In the same oil fry the masala paste until oil leaves the side( mine did not leave any oil may be less oil) i fried until fragrant. Now add the baingans and potato(for my daughter) mix well add a cup of water. The consistency should be like little thick sambhar. Check for salt now if you are patient enough you can steam and stir now and then until the baingans are soft. u..gh i am not, so i steam in my prestige handi for one whistle. There you are the delicious Baingan masala, the brinjals remain firm and stalk intact. Garnish with coriander leaves and serve hot with rice/chapati/parotas.