Day 2: Brinjal gravy with pulkha

 

 

u need:

1/2 kg brinjal ,

1/2 cup dry coconut,

3 tbsp chili powder,

3 tbsp dhania powder,

2 tbsp roasted groundnut,

2 tbsp jeera,

1tsp jaggery,

1 tbsp salt,

10 curry leaves,

3 tbsp oil,

1 cup water,

Coriander to garnish,

Method :

Wash the Brinjal and see to it they are fresh and just slit them  so that u can fill the masala powder.

Now grind together dry coconut, chili powder, Dhania powder, roasted groundout, 1tbsp jeeera, jaggery, salt together in a mixer. Now in the Kadai heat the oil  add jeera ,  curry leaves and just fill  the masala in the brinjals and add them one by one into the Kadai  and mix them well and add water and cover the Kadai. After 15mins when the gravy would have turned thick if u need u can add water if the brinjals are hard. Cook until the brinjals are well cooked and u get a fragrant aroma from the gravy . serve it into a serving bowl and garnish it with coriander.

u can eat this gravy with pulkha , roti or chappathi.