Brinjal curry

                                                      BRINJAL CURRY

INGREDIENTS

• Brinjal sliced lengthwise – 5
• Onion finely chopped – 1 [ use 7 shallots for more flavour ]
• Tamarind – goose berry size
• Turmeric – ¼ tsp
• Sambar pwdr – 2 tsp
• Chilli pwdr – ½ tsp or as per taste
• Curry leaves -few
• Mustard seeds – 1 tsp
• Oil – 1 or 1 ½ tbsp
• Salt to taste
• Chana dal – 1 tsp
• Coriander seeds – 1 tsp
• Fennel seeds / saunf – ½ tsp
• Cinnamon – a tiny piece
• Coconut grated or chopped – ½ cup
• Cardamom – 1
• Clove – 1

PREPARATION

1. Soak tamarind in 1 cup hot water and extract juice .
2. After cutting the brinjal soak it in water .
3. Heat 2 tsp oil and fry the brinjal for few minutes till light brown. Remove and keep aside.
4. In the same pan add chana dal + fennel seeds + cinnamon + clove + cardamom and fry , add coconut and stir fry for a minute. Let it cool .grind it into a fine smooth paste by adding the tamarind extract + ½ cup water .

METHOD

Heat oil in a pan ,add mustard seeds and let it crackle .

Add onion + curry leaves and fry till light brown .

Add the coconut paste + 2 cup water + salt and mix well .[ adjust water as per the consistency u want.]

Allow it boil ,once it starts boiling add the brinjal .

Boil for 2 – 3  minutes and off the flame. [ as the brinjal is fried cooking time is less ]

NOTE

1. Instead of frying the brinjal you can add it in the gravy and cook it by boiling for more time .
2. Try same recipe with potato ,fried ladiesfinger ,gavar /cluster beans ,drumstick etc .
3. Adjust chilli pwdr accordingly as sambar pwdr has chilli .
4. Actually in this recipe the oil should float on the top , in south it is called masala curry and we use more oil .

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