▶ Tap a timecode to jump to roughly that moment in the video.
1
Heat 1 tablespoon of oil in a pan and toast the peanuts and cashews until fragrant.
2
Add the shredded coconut and tamarind, and continue roasting until fragrant.
3
Remove the roasted mixture and set aside.
4
In the same pan, toast all the spice powder ingredients: coriander seeds, cinnamon, cumin seeds, urad dal, chana dal, cloves, cardamom, and fenugreek seeds. Cool and grind into a fine powder.
5
Toast the sesame seeds in oil until fragrant and set aside.
6
Sauté the onions until soft, then add tomato, garlic, ginger, coriander leaves, and mint leaves. Stir until combined and fragrant.
7
Add the ground spice powder and the roasted peanut, cashew, and coconut mixture. Stir well to combine.
8
Cook until the onions are fully soft and fragrant. Blend the mixture with water until you reach a thick, smooth paste consistency.
9
Pour the blended paste back into the pan with 2 tablespoons of oil. Cook until it reaches the desired consistency, adding water as needed.
10
Cut 500g of brinjal into pieces and add to the pan, stirring to coat with the gravy.
11
Heat 2 tablespoons of oil separately, add 1 teaspoon of mustard seeds and curry leaves until they splutter and release their aroma.
12
Pour the mustard seed and curry leaf tempering into the brinjal gravy along with 1.5 tablespoons of chilli powder and stir well.
13
Add water as needed to reach your desired consistency and adjust the spices to taste.
14
Cook until the brinjal is fully tender and the gravy is well combined. Serve hot.
PrimedTableBETA
