Close X
Monday, March 18, 2024
ADVT 
Food

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

MORE Food ARTICLES

Chef Kumar Mahadevan

Chef Kumar Mahadevan

Inspired by these experiences and demonstrating a natural flair for flavour combination, Chef Kumar opened his first restaurant, Abhi's in North Strathfield

Chef Shipra Khanna

Chef Shipra Khanna

The winner of MasterChef India Season 2, Shipra Khanna’s alluring charm as a Prolific Chef, Global Television Personality, Consultant and a social worker is distinctive. 

Rosemary and Apple Soup

Rosemary and Apple Soup

This soup can be served cold as a drink or as a warm starter to your meal. 

Mushroom-Stuffed Mushrooms

Mushroom-Stuffed Mushrooms

This recipe purposefully makes a little more filling than you need for stuffing the mushrooms

Chef Priya Krishna

Chef Priya Krishna

Priya Krishna is an Indian-American food writer and YouTube personality, who contributes to leading magazines and websites

Quinoa Kheer

Quinoa Kheer

Kheer can be eaten warm or cold, but I like it straight out of the fridge

PrevNext