Monday, September 21, 2020
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Curry

Brinjal Mirchi Salan

By Chef Kumar Mahadevan, 15 Jun, 2020
  • Brinjal Mirchi Salan

Chef Kumar’s modern interpretation of Indian food – the light, delicate flavours and generous use of fresh, aromatic spices have become Chef Kumar’s signature.

 

Ingredients


• 2 tbsp Coriander Powder

• 8 Baby Eggplant

• 2 Banana Chillies

• 2 tbsp Tamarind Pulp

• 2 Medium Spanish Onion

• 10 pcs Curry Leaves

• 1 tbsp Ginger Garlic Paste

 

For Masala:


• 50 Peanut

• 25 Sesame Seeds

• 20 grams Desiccated Coconut

• 4 Pieces Green Chilly


Powdered Spices:


• 2 tbsp Coriander Powder

• 1 tbsp Kasmiri Chilli Powder

• 2 tsp Turmeric

• 2 tsp Panch phoran Masala


For Garnish:


• Ginger julienne

• Fried Curry Leaves


Preparation


To Make Masala:


• Grind the Peanuts, sesame, coconut and the green chilli with a bit of water. Make it to a smooth paste and set aside.

• Slit the bottom of the eggplant into quarters and apply a bit of salt and turmeric only 20-30 min before cooking.

• The Banana Chillies can be cut into 1 inch discs.


Method:


• Heat Oil and add the Panchphoran masala and sliced onions.

• Cook till onions are golden brown

• Add the Ginger and Garlic Paste and cook for a further minute

• Add a couple of tablespoons of water and add the powdered spices.

• Cook for a further couple of minutes

• Add the tamarind pulp, ground masala paste and 1 litre of water and cook for 20 minutes on slow heat

• When the sauce has been cooked well, add the eggplant and cook well. Add the banana chillies 5 minutes before taking of the fire. They do not need to be cooked for too long.

Kumar's tip

• To get a smooth paste, do not add too much water at one go.

• To get some extra flavour saute the eggplant in oil to seal the skin and then cook in the sauce.

• For increasing the heat and sharpness, slit a green chilli and throw it in the mix towards the end with some fresh curry leaves.

 

 

READ CHEF BIO HERE

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