Brinjal & Potaoes curry with poppy seeds

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This is Andhra speciality which I tasted in one of the restaurants. Very uniquely blended gravy which is creamy and aromatic due to the blending of poppy seeds, sweet, spicy & tangy too.Goes divinely well with hot steamed rice topped with ghee. Also can be had with roti/ chapatis. 

 

Ingredients:  

Brinjals -4 

Potatoes - 1  

Ginger Garlic - 5-6 & 1 inch crushed 

onion - 1finely chopped 

Tamarind pulp - 5 tsp 

Jaggery - 1/2 tsp crushed   

4-6 tsp cooking oil  

Turmeric, zeera,methi powder-1 tsp each 

Red chilli powder - 2 tsp 

Poppy seeds - 100gms

 

Method: 

Start first by slightly warming poppy seeds, just a little warm will do and allow it to cool.

Shallow fry chopped brinjal and potatoes till they are 3/4 th cooked in oil

  

Keep it aside

Fry crushed ginger garlic and onions in 4 tsp oil till onions turn pink

Add in turmeric, jeera, methi, chilli powder and give it a good sauté 

Pour in the tamarind pulp with 2 tsp water and cook for few seconds 

Then pour in a cup of water and allow it to boil this forms the base for the gravy

Add in the cooked potatoes and Brinjals 

Add the crushed jaggery and Allow it to boil

 

Meanwhile grind the poppy seeds with a little water or milk to a thick paste

 

 

Pour in the paste to the boiling gravy

Add salt as per taste

 

The color changes after adding in poppy paste and make the gravy thick and creamy 

Allow it to boil for 5 mins on slow fire

And the aromatic, sweet, spicy and tangy gravy is ready to serve

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