Tahini is the paste made from sesame seeds used in Middle Eastern’s Cuisine. Tahini is served as a dip on its own or as a major component of hummus.
Tahini-based sauces are common in Middle Eastern restaurants as a side dish or as a garnish, usually including lemon juice, salt and garlic, and thinned with water. Tahini sauce is also a popular topping for meat and vegetables in Middle Eastern cuisine.
Tahini can be stored in refrigerator for more than a month.
Sesame seeds – 1/2 cup
Sesame (gingelly) / olive oil – 1/4 cup
Garlic – 1 no.
Water – 2 tbsp
Salt as required
- First heat a clean pan over medium heat and add the sesame seeds.
- Toast the sesame seeds until golden brown (without burning).
- Once they’re toasted, let them cool a few minutes.
- Now add toasted sesame seeds, oil, salt, water to a food mixer/processor.
- Process the mixture into a paste, scraping down the sides.
- Be careful by adding oil & water , add both ingredients as per required.
- The consistency may be thick or thin as per wish.
- Instead sesame oil, you can also use olive oil.
- Check the amount of sesame oil, it should not overwhelmed the taste of tahini.
Today’s recipe is restaurant style ennai kathirikkai / spicy brinjal chutney. It is one of the most famous side dish for briyani (both veg & non-veg). But it also goes well with steamed rice, idly, dosa, paratha etc.,
Instead of coconut, also we can add roasted ground nuts, it is also gives more flavour & taste to the dish.
Brinjal / eggplant – 3 nos. (cut it into horizontal)
Onion (large) – 1no. (finely chopped)
Ginger – garlic – green chili paste – 2 tsp
Tamarind – small lime size (soak into water)
Salt to taste
Dry roast & grind into paste:
Coconut (fresh) – ¼ (chopped)
Jeera/ cumin seeds – 1 tsp
Black pepper corns – 1 – 2 tsp
Fenugreek/ methi seeds – 1 tsp
Fennel seeds – 1 tsp
Whole coriander seeds – 1 tbsp
Oil – 2 tbsp
Mustard seeds – 1 tsp
Cumin seeds/jeera – 1 tsp
Fennel seeds – ½ tsp
pepper corns – ½ tsp
curry leaves – 1 strand
Dry roast all the ingredients, grind it by adding little water& make it into paste.
Keep the pan on low heat, add mustard seeds after it gets spluttering, add cumin, fennel seeds, and curry leaves sauté it for a minute.
Now add finely chopped onion and sauté until it turns to pink color & tender.
After that add brinjal & fry it for 5 minutes.
Now add ginger garlic paste, sauté it for 2 minutes till the raw flavor goes off.
Add grounded paste and saute it for 3 – 4 minutes.
Finally add tamarind sauce, add generous amount of water, cover it with lid & cook it for 15 minutes on medium flame, once the oil float on the top switch of the flame.
Garnish it with cilantro.
Serve it hot and enjoy it with biriyani, steamed rice, idly, dosa, etc.,