I rarely cook vegetarian fare for a Sunday lunch, but today was an exception since I had guests coming over later tonight, so I decided to keep all the non-veg fare for the evening. The refrigerator was stocked with ladies’ fingers, gourds, and brinjals. The first two, my son strictly despises, so the only option left was brinjals. I decided to cook a tangy dish called Brinjal Pahi, which originates in Sri Lanka. Unlike the traditional recipe of mashing the brinjals once done, I prefer to keep them intact for the visual appeal when you present the dish. This easy recipe is super delicious, and the generous use of coconut and tamarind adds a nice contrasting element to the final product. Do try it soon and let me know your feedback. Happy cooking.
Ingredients ( for 4 )
Brinjals – 250 gm
Mustard Seeds – 1/2 tsp
Red chillies – 5 gm
Curry leaves – 1 sprig
Ginger – 5 gm
Cumin – 1 tsp
Vinegar – 1/2 cup ( 50 ml )
Cinnamon – 1 small stick
Coriander – few sprigs
Sugar – a pinch
Onion – 1 small
Garlic – 4 to 6 flakes
Green Chillies – 5 gm
Tamarind – 10 gm
Coconut milk – 1 cup ( 120 ml )
Oil – 30 ml
Turmeric – 5 gm
Salt – 15 gm
Method:
1 ) Slice brinjals lengthwise and rub with turmeric and salt.
2 ) Grind red chillies, mustard seeds, cumin, coriander and cinnamon.
3 ) Soak tamarind in salted water.
4 ) Slice onion, chillies, ginger and garlic.
5 ) Heat oil. Fry brinjals and set aside.
6 ) Mix the brinjals, ground spices, vinegar, tamarind paste and curry leaves.
7 ) In the same pan, add the brinjals and coconut milk and cook on a slow fire for 15 minutes while stirring occasionally.
8 ) Check whether the brinjals are cooked. Add sugar and remove from the fire. Garnish with grated fresh coconut.
