Sorrel leaves are special at our home. We love the tangy flavored sorrel leaves in dal and chutneys. Today for a little variation we shall cook tender baby eggplants with the tangy sorrel leaves. It simply tastes DELICIOUS!
Serves – 4
Preparation time – 10 mins
Cooking time – 20 mins
- Sorrel Leaves (remove thick stalk and wash to remove dirt and dust) – 1 Cup packed
- Baby eggplants (make a cut in ‘X’ mark leaving the stem intact) – 8 no
- Ginger (chopped) – 1/2 Tbsp
- Garlic (chopped) – 1 Tbsp
- Green Chillies (slit) – 5 or to taste
- Oil – 3 Tbsp
- Cumin Seeds – 1/2 tsp
- Coriander Powder – 1 1/2 tsp
- Salt – to taste
- Garam masala Powder – 1/2 tsp
- Turmeric Powder – 1/4 tsp
- Water – to dilute the gravy
For Frying the Eggplants:
- In a medium frying pan add half of the oil and fry the eggplants with dash of salt. Cook till tender.
- Remove the eggplants from the pan. Set them aside.
For the Gravy:
- Into the same pan add remaining oil and add cumin seeds, turmeric powder, ginger, garlic fry for 30 secs or till garlic turns golden.
- Add green chillies and fry for a min. Add coriander powder follwed by onion and cook covered till onion becomes tender.
- Add 1/2 cup of water and sprrel leaves cover to cook till sorrel leaves turn mushy. (approx 5 mins)
- Cool the mixture by transferring into separate bowl and blend till the mixture is smooth.
- Add in the blended sorrel leaves puree back to the pan and fry till oil separates from the gravy.
- Then add garam masala powder, salt if needed, water to dilute the gravy, cooked eggplants and cover.
- Slow cook for 2 mins or until the eggplants absorb the flavors from the gravy.
- Deep fry the eggplants for richer flavor.
- Can use any other favorite vegetable in place of Eggplants.
- Use sufficient green chillies to balance the tangy sorrel leaves.
- Adding greens into your diet makes your meal nutritious.