IngredientsBaby brinjal 5
Puremart organic Walnut 1/4 cup
Onion 1 medium sized
Tomato 1 large
Shallots 10 cloves
Cold pressed sesame oil 1/4 cup
Palm jaggery 1 tbsp grated
Garlic 6 cloves
Red Chilli powder 1 Tsp
Coriander powder 2 Tsp
Cumin seeds 1 Tsp
Ajwain seeds 1/4 Tsp
Fenugreek seeds 1/4 Tsp
Mustard seed 1/2 Tsp
Curry leaves 2 twigs
Dry red chili 2
Tamarind paste 1 Tsp
Salt
MethodWalnut Paste
Dry roast walnuts in medium flame and allow them to cool. In the mixer pulse
the walnuts into powder. Add the grated jaggery, little water and grind them to a fine paste.
Curry paste
Heat the tawa, add oil, cumin seeds, ajwain, Fenugreek, garlic, chopped onion
and saute with a little salt in medium heat. Once the onions are sauteed well add
tomatoes and cook till all the water in the tomatoes are dried up. Cool them up
and Grind them into a paste.
In the tawa, add oil and shallow fry
the brinjals in medium heat till they are soft and tender.
Remove the brinjals and in the same oil
splutter mustard seeds, curry leaves, dry red chili, and chopped shallots.
Saute it for a while and then add the prepared curry paste. Add red chili
powder and coriander powder and mix it well along with required salt.
Add the prepared walnut paste, tamarind
paste, half cup water and mix it well. Now add the brinjal to this curry and
allow it to simmer with the lid till alk the oil oozes out from the curry.
Switch it off and allow it to rest for
few minutes and then serve.
This
khatta is usually prepared with peanut and sesame seeds. I replaced them with
walnuts to see how well it goes. To my surprise, they turned out to be super
yummy and lickalicious 😋. I am so happily with the
puremarts organic walnuts.
This brinjal khatta will go well with
biryani, pulao, etc.
