Some days are like that when the only veggie to be left on the vegetable tray would be brinjal. In my awesome threesome family, both father and his daughter doesn’t like to eat brinjal much in any form.Though I try to include them in the little one’s diet as much as I can. I don’t know what to name this curry for this was just an experiment which turned out to be good to consume with rice. I think it will taste equally good even with rotis.
For all the brinjal lovers, this recipe is worth a try. This is how to get it done.
- Brinjal- 2 medium size
- Onion- 1, small
- Turmeric powder-1/4 tsp
- Chilli powder- 1/2 tsp
- Coriander powder-1/2 tsp
- Hink/ asafoetida- 1/4 tsp
- Jaggery/ sugar- to taste(1/2 tsp or less)
- Tamarind- 2 pea size balls
- Grated coconut- 1/2 cup
- Oil, mustard seeds, fenu greek seeds, dried green chillies,chopped shallots(optional) and curry leaves for seasoning.
- Heat oil in a pan. Add the chopped brinjal, sliced onions, turmeric powder, asafoetida and salt. Roast the brinjal pieces until the colour turns brown.
- Add chilli powder and coriander powder. Roast until the raw smell goes off.
- Make a very fine paste of coconut, shallots, tamarind with little water and add to the brinjal in the pan. Keep covered and boil until the oil seperates and floats on the top of the gravy.
- Take another pan and heat some oil. Season with mustard seeds, dried red chillies, curry leaves, fenugreek seeds and shallots.
- Pour over the curry and serve.
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