Baby Brinjals cooked with yogurt

Brinjal and yogurt is a great combination. So when marinated baby brinjals are cooked with yogurt it turns out to be finger licking good.

I have used fresh fenugreek leaves for flavouring as they are in season. The pomegranate seed provides the acidity needed to balance the taste of the brinjals or eggplants.

This recipe also uses water melon seeds to add the richness to the gravy. The use of the same spices in the marinade and the gravy is deliberate and keeps the flavors in harmony.

The baby eggplants cooked with yogurt look so inviting that everyone wants to try them. Even people who do not like eggplants are tricked by it.

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Baby Brinjals cooked with yogurt                          Serves 5 to 6

Ingredients

Baby brinjals – 8 to 9 pieces

Oil – 4 tblsp

Chopped Coriander – 2 tblsp

Garam masala pdr – to sprinkle on top

For the marinate:

Yogurt/Curds – 1 cup (beaten)

Fresh fenugreek leaves (blanched and chopped) – 1 tblsp

Coriander pdr – 1 tsp

Cumin pdr – ½ tsp

Garam masala pdr – ½ tsp

Kashmiri chili pdr – ½ tsp

Turmeric pdr – ¼  tsp

Pomegranate seed/ Anar dana pdr – 1 ½  tsp

Mustard oil – 2 tblsp

Roasted Gram flour/Besan – 1 ½ tblsp

Grated garlic – 1 tsp

Salt – ½ tsp

For the gravy:

Cumin and Coriander seeds – 1 tsp

Left over marinate – as remains

Coriander pdr – 1 tsp

Cumin pdr – ½ tsp

Garam masala pdr – ½ tsp

Kashmiri chili pdr – ½ tsp

Turmeric pdr – ¼  tsp

Water melon seed paste – 1 tblsp

Grated ginger – 1 tsp

Grated garlic – 1 tsp

Sugar – ½ tsp

Salt – as needed

Method:

1.    Mix the ingredients for the marinate to a smooth paste.

2.    Wash and slit the baby brinjals into four such that the stalk remains intact. Spoon  the marinate into the brinjal slits. Be generous. Remove any extra into the bowl and keep it aside.

3.    Leave them aside to marinate for 30 mins.

4.    Shallow fry the brinjals in a little oil. Covering them from time to time. Turning them over to cook evenly. Once cooked completely, remove and keep aside.

5.    Use the same pan for the gravy. Heat 2 tblsp of oil. Temper with the cumin coriander seeds. Add in the dry spices and fry on low heat briefly.

6.    Add in the ginger garlic and sauté for a few seconds. Pour in ½ cup of water. Cook till the oil starts separating.

7.    Thin down the marinate with a cup of water and add it to the pan. Cook on low heat and bring to a boil. Season with salt and sugar. Mix well. Add in the water melon seed paste. Cook till the oil starts separating. Add in a little water to adjust the consistency. Bring to a boil and add in the brinjals.

8.    Let them cook for 1 to 2 mins on each side. Turn them over and drizzle with the gravy. Simmer for a minute. The gravy with become thick and rich. Turn off the heat and sprinkle some garam masala pdr on top.

9.    Sprinkle  with chopped coriander leaves.  Serve hot, with rice, chapatti or paratha.

© Rinki’s Kitchen