Ingredients:
Tindli – 250 gms, washed and cut vertically into 4 pieces leaving the other end intact like a bunch,
Onion – 2, medium,chopped roughly into big pieces,
Green chilli – 2,slit each vertically into two,
Red chilli powder – 1 tsp,
Haldi – 1/2 tsp,
Giger garlic paste – 1 tsp,
Salt,
Oil – 3to 4 Tablesp,
Tomato – 1,cut into pieces,
Dhania powder – 1 Tablesp,
Jeera powder – 1/4 tsp,
Roasted peanuts – 1 tablesp,
White til – 1 tablesp,
Garam masala – 1/4 tsp,
Cloves-3, cardamom-1, Cinnamon- 1/4 inch pieces- 2,
Method:
1).Heat a tablesp of oil in cooker, fry peanuts, til and remove.Add cloves, cardamom, cinnamon
tindli,sprinkle little salt and fry till it changes colour.Remove along with cloves etc.
2).Add 2 tsp of oil, add onions,green chilli, tomato pieces, ginger garlic paste one by one, fry till onion and tomato become little soft. Remove them on to a plate.
3).In a mixie grind peanuts, next add onion tomato pieces,dhania powder,jeera powder,haldi,garam masala, red chilli powder and blend every thing into a fine course paste.Keep it aside.
4).Now add remaining oil, add the ground paste, fry for 2 minutes,o add fried tindli, required amount of salt, cook for a minute and add 300 ml of water. Close the cooker and pressure cook for 3 whistles.
5).After presure is released remove the lid and stir once and if necessary cook for 1 or 2 minutes if the gravy is thin.Garnish with chopped coriander leaves. Serve this flavourful masala gravy with rice preparations and break fast items. It is almost equal to brinjal in oil in taste.
Tip:
a).I used the microwave for cooking ( just to soften them ) the onion, tomato, ginger garlic paste ,green chilli by microwaving them for 3 minutes under micro high just to cut short the process.
b).If you prefer cooking in kadai instead of cooker you can proceed accordingly.