Oil free brinjal curry

Most people do not like baigan, and for a very long time, I was one of them. But even now, one of the things I have against baigan is the amount of oil it normally consumes. So I just had to try out this recipe which promised to use no oil, if only to see if it was even possible. And it was!!!!

With the mix of peanut, coconut, tamarind and curry leaves, it was almost reminiscent of a Konkan fish curry. Literally fingerlickingly good! And oil free to boot (how many more times am I going to say that?)

500 gms Brinjal*

For stuffing

1 cup peanuts

1/2 cup grated coconut

2 red chillies

1 tsp coriander seeds

1 tsp cumin seeds

1 tsp urad dal

1 tsp haldi powder

Salt to taste

1 lime sized ball tamarind

1 sprig curry leaves

Method:

Roast the peanuts till slightly brown. 

Add jeera, dhania, red chilli, urad dal, and roast till urad dal is browned

Add coconut and roast till brown

Dry grind the mixture. Add the spices and salt and mix well

Slit the brinjal s crosswise, keeping the stems intact. Stuff with the mixture- you will not use all the masala, keep the rest aside. 

Place on a steamer and cook for 15 minutes. 

Meanwhile, heat 1/2 cup water, soak the tamarind and remove the pulp.

Boil 1/2 cup water, add the tamarind water, the ground masala, and curry leaves. Bring to boil. 

Add the brinjals, reduce flame, cover and allow it to simmer for 5 minutes. 

Serve with rotis or rice. 

* you can use any variety except the fat ones used for bharta. I used 250 gms of brinjal, and kept half the masala aside for another day.