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Hello Everybody, I am Hina Valsan from Abu Dhabi, U.A.E. Cooking is a passion for me and I always find time for my passion. This is one of the favorites at my home. So thought of sharing it with all out there. Being a South Indian, we tend to use fresh coconuts a lot. You may alternate the coconut in recipe with crushed peanuts. Do let me know the remarks on this.
Email:hinavalsan@yahoo.com
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Baigan Coconut Masala
Ingredients for Cooking
Small Brinjals : 5 Nos. (cleaned and tops removed and sliced vertically into strips- say like finger chips)
Onion : one large, sliced thinly
scraped fresh coconut : 1/4 coconut
Turmeric Powder : 1/4 tsp
Chili Powder : 1/4 tsp
Fennel Seeds (Saunf) : 1 tsp
Curry Leaves : 1 Sprig
Coriander leaves for garnish
Salt to taste
Oil for frying
Method :
- Heat oil in a kadai or pan and when hot add the fennel seeds and when they splutter, in goes the sliced onions.
- When they are just about done, say a little browned, add in the powders ( turmeric + chili) and sauté.
- After 2 min, add in the coconut and fry for another 2 minutes.
- Now put in the sliced brinjals and toss around the masala adding salt taste and close the pan and cook on slow flame.
- Stir in between so that the brinjals doesn't get burnt. If it needs little more oil, do be generous.
- Cook on slow flame till done. Garnish with coriander leaves.
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