BRINJAL (EGGPLANT) CURRY

This easy-to-make, tangy, spicy brinjal curry tastes great with rice as well as chapathi and dosa.

 Ingredients

1. Big purple brinjal – 1 (about 300 gms) – cut in big pieces
2. Green chilli – 2 (slit)
3. Tamarind – 1 lemon sized ball (soaked in warm water
4. Turmeric powder – ½ tsp
5. Red chilli powder – 1 tsp
6. Coriander powder – 1 tsp
7. Mustard seeds – 1 tsp
8. Chana dal – 1 tsp
9. Whole red chilli – 1-2 (broken into halves)
10. Asafetida – a pinch
11. Curry leaves – 12
12. Salt to taste
13. Oil – 1 ½  - 2 tbsp
14. Coriander leaves – finely chopped – 1 tbsp

Method

1. Heat oil in a kadhai and add mustard seeds, chana dal, whole red chilli pieces and asafetida.
2. Add the slit green chilli and stir for a few second.
3. Then add the cut brinjal and stir.
4. Add turmeric, red chilli, and coriander powders and stir well.
5. Cook uncovered for a minute on low heat.
6. Add ¼  cup of water and cook covered on low heat for 2-3 minutes.
7. Meanwhile soak the ball of tamarind in hot water and extract the pulp and add it to the brinjal curry.
8. Add required salt and cook till the gravy thickens and brinjal is tender.
9. Garnish with curry leaves and coriander leaves.

Tips

1. Sambar powder can be used instead of coriander – red chilli powders.
2. Coarsely powdered groundnut can be added as per your taste.
3. You can even add one big onion - slice it, saute it till light brown and continue the above steps.

© Copyright 2011. Brinda Balasubramonian.