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It tastes very good when served with rice as well as roti.
- In a big plate, mix the brinjal pieces, coriander powder, asafoetida, garam masala and a little salt. keep aside for 10 minutes.
- In a pan, heat the oil and deep fry the brinjal pieces until they turns out to be crispy.
- Take the pieces, drain and place in paper so that excess oil will get absorbed.
- In a pan, heat a tablespoon of butter. then, add the cumin seeds and allow to splutter. then, add the ginger-garlic place along with the cardamom, cinnamon, cloves and chopped onions (not the rings)
- Fry till the onions turns out to be golden brown.
- Then, add the chopped tomatoes (not rings) and mix well. stir occasionally. wait till the tomatoes are soft.
- In a mixer, grind all the ingredients in the pan together with grated coconut into a coarse paste.
- Allow the paste to boil, after adding a little water.
- Add salt,chilly powder and turmeric powder into the gravy.
- When the gravy is somewhat thick, add sugar into it.
- Take the pan out of the stove
- Heat a little butter and fry the onion rings together with cashew nuts and raisins, till they are golden brown
- Take the vessel for serving and at first, put the gravy inside it.
- Then, put the onion rings, raisins and cashew nuts.
- Put the fried brinjal pieces.
- Then, decorate with tomato rings and chopped coriander & curry leaves.
- Finally, place a little butter on the top of the curry.
- Now the "tasty brinjal" is ready to be served.
This recipe was contributed by keralacook on 11 Apr 2002
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