Brinjals with vindaloo masala
Brinjal – one very large (Black Nadia variety – see image below)
Garlic – 15 cloves
Curry leaves 4 sprigs
For masala – grind the following – this is enough to bottle and keep.
Cumin – 2 teaspoons
Cinnamon sticks – four small pieces
Bedgi chillies- 30
Garlic flakes – 28
Turmeric – 1/2 teaspoon
Cloves – 32
Pepper corns- 14
Vinegar to grind
Slice the brinjals into thick slices vertically and make deep slits on both sides. Make sure that the slits on side B of the brinjal is in between the slits made by you on side A.
Mix 1/2 teaspoon of salt with about two tablespoons of the ground masala and make sure you fill the slits well. Let this rest in the fridge for two hours.
After two hours remove from the fridge and let it stand till it comes to room temperature. Heat oil in a non stick pan. If you have a pan with ridges that will leave grill marks on the brinjals, that works better. Heat oil in a pan (not too much as brinjals can really absorb oil, so very little at a time). Place the brinjals in the pan. You may have to do this in batches depending on the size of the brinjals. After two minutes on high heat turn it over and now add the garlic and curry leaves on the side. After two minutes drop the heat and continue cooking on low heat for another three minutes.
Each time you fry a batch of brinjals add some garlic and curry leaves on the oil. When done, pile all the garlic and curry leaves on top of the brinjals and serve
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