This is a modified version of my mother’s recipe. Since my childhood days we have indulged in more authentic Maharashtrian cuisines so this brinjal masala is something i can guarantee u ll be never tired of.
So, the recipe is very simple. All we need is very basic ingredients. The main hero of this dish is Saunf, Curd, Ghee and cardamoms.
Procedure:
Slit the brinjal into two from the bottom to the crown of the brinjal. so, it looks in a flower shape when holded upside down. Keep the crown with the brinjal so the slit brinjal stays intact.
In a frying pan, heat some oil and shallow fry the brinjal from all sides and insert a skewer to check whether they are fully cooked. Then transfer it to a plate.
In the same oil, if you don’t find it excess then add cardamoms, jeera, Saunf (Fennel seeds) to the pan, do not let it burn.
Add the onion paste and let it cook until the onion paste looks kind of dry. Now goes ginger garlic paste, fry well till raw smell has gone. Add the tomato puree along with curry leaves. add all the spices and add a splash of water so as to prevent the curry from turning bitter.
Now add a tbsp of well beaten thick curd. Mix well and cook. add ghee and salt at this stage and add kasuri methi. Add the cooked brinjals along with the crushed roasted peanuts and turn well. add chopped coriander leaves.
serve hot with chapati, roti or even pulao / jeera rice.