- Submitted by Dahlia on 18th Feb 2009
(Brinjal Masala, Shredded Eggplant Masala)
Recipe For Brinjal Keema Matar
Brinjal - 8 (small ones)
- Green Peas (fresh/frozen)- 3/4 cup
- Fried Onions/ Onion Pakoda - 1/2 cup
- Ginger Garlic Paste - 1 tbsp
- Green Chilies - 2 (minced)
- Tamarind Juice/ Tomato Puree - 1/4 cup
- Turmeric Powder - 1/2 tsp
- Red Chilly Powder - 2 tsp (or to taste)
- Coriander Powder - 2 tsp
- Cumin Powder - 1 tsp
- Whole Garam Masala - (1 Bay Leaf, 1 Cinnamon Stick, 3 Cardamom, 3 Cloves)
- Oil - 2 tbsp
- Salt - to taste
- Curry leaves - 1 strand (chopped)
- Cilantro - handful
Heat Oil in a non-stick pan. Add the whole garam masala (bay leaf, cinnamon, cardamom and cloves).
- Add the ginger garlic paste and green chillies and fry for a minute. (Adding ginger and garlic is absolutely optional.)
- Chop the brinjal into big chunks and add to this.
- Cover and let it sweat and cook with its own moisture. Mix once in a while to avoid it sticking to the bottom.
- Once the brinjal is almost cooked and mashed up, add the fried onions and mix well.
- Add the tamarind juice and all the dry masala powders. (turmeric powder, chilly powder, cumin powder and coriander powder)
- Add required salt, cover and cook for another 5-10 minutes until everything is nicely cooked.
- After this, remove the cover and let it continue to cook until the dish dries up and forms like a kheema. This may take about 15 minutes on medium-low flame.
- As the dish is getting dried up, it is necessary to keep stirring continuously to prevent it from getting burnt at the bottom. The non stick pan helps a lot. Add some additional oil too if needed.
- Finally once the dish dries up and forms like kheema masala as shown in the picture, toss in the green peas.
- Mix everything together. Also toss in some finely chopped curry leaves and cilantro.
- The dish needs no additional garnishing as it is colorful by itself.
- Serve the brinjal keema matar with chapatti or rice varieties.
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