Brinjal Salna

Instructions

1. 1

   Prepare the masala paste: In a small pan, dry roast poppy seeds, fennel seeds, cashews, cinnamon, cloves, and cardamom on low heat for 1-2 minutes until fragrant. Let the spices cool down completely. Transfer the roasted spices to a grinder jar. Add the grated coconut, red chili powder, coriander powder, and turmeric powder. Add a little water and grind to a very smooth paste. Set aside.

2. 2

   Prepare the brinjals: Wash the brinjals and pat them dry. Trim the tops but keep the stems on. Make a plus-shaped slit from the bottom, going about three-quarters of the way up, without cutting through. Place the slit brinjals in a bowl of salted water to prevent them from browning.

3. 3

   Make the salna base: Heat oil in a wide pan or kadai over medium heat. Add mustard seeds and let them splutter. Add cumin seeds and curry leaves, and let them sizzle for a few seconds. Add the chopped onion and sauté for 4-5 minutes until it turns soft and translucent. Add the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw smell disappears. Add the chopped tomatoes and cook for 5-6 minutes until they become soft and mushy.

4. 4

   Cook the brinjal and gravy: Drain the brinjals and add them to the pan. Sauté gently for 5-7 minutes, turning them occasionally, until their skin starts to wrinkle and they are partially cooked. Add the ground masala paste and cook for 3-4 minutes, stirring constantly, until the oil begins to separate from the masala. Stir in the tamarind paste and salt. Pour in 2 cups of water and mix everything well, ensuring there are no lumps. Bring the gravy to a boil, then reduce the heat to low. Cover the pan and simmer for 10-12 minutes, or until the brinjals are fully cooked and tender, and the gravy has reached a thin, flowing consistency. Check for salt and adjust if necessary.

5. 5

   Garnish and serve: Garnish with chopped coriander leaves and serve the Brinjal Salna hot with parotta, chapati, or idiyappam.