Brinjals and Peas Gravy Recipe

Ingredients:

10 young brinjals
1 cup fresh peas
2 big onion pureed
1 teaspoon garam masala
2 green chilies slit
1 inch marble of tamarind, soaked in hot water and extracted
1/2 teaspoon turmeric
1/2 teaspoon red chili powder
1 teaspoon cumin
1/2 teaspoon mustard
4 tablespoon oil

Method:

First wash the brinjal and slit them as you would do for stuffing. The slit going 3/4 the way upto the calyx. Keep the stems on.

Next heat half the oil in a wok or handi. Then fry the brinjals in it to coat with oil and soften a bit by cooking for 10mins covered. Remove and keep them on a plate.

In the same vessel make the tadka with mustard and cumin, then add the green chilies. To this add the onion puree fry til almost dry. Add all the masala powders one by one with intermittent stiring. Then add the softened brinjals and the fresh peas to the masala. and give it a stir. Add water to cover the brinjals so they cook to real soft state. Keep the heat on sim and let it cook slowly. I cooked almost for 30 mins, check in between if it needs more water. Keep the gravy thickness to your liking just about to hold the brinjals and the peas in it. It should not be too thin. To check if brinjals are done press near the stems. It should be nice and soft. At this point only after we confirm that the veggies are cooked