Recipe for Brinjal Curry
This is a south Indian style semi-gravy brinjal dish in which small purple brinjals are cooked in a tangy and rich gravy made from coconut, sesame seeds, peanuts, and a few more spices.
Equipment
- Mixer grinder
- Pan
Ingredients
- 8-10 Medium-sized Brinjals
- 2 tbsp Sesame Oil
- 1 tsp Turmeric Powder
- 1 tsp Salt
- 1 medium-sized Onion; sliced
- 8-10 Curry leaves
- ½ cup Roasted Peanuts
- 3-4 Dry Kashmiri Red Chillies
- 3 tbsp chopped dry coconut pieces
- 2 tbsp Coriander Seeds
- 2 tbsp Sesame Seeds
- 1 tbsp Poppy Seeds
- ½ tbsp finely chopped Ginger
- ½ tbsp finely chopped Garlic
- Water; for grinding the masalas and adjusting the consistency of the gravy.
- 1 tsp Tamarind pulp; juice extracted
Instructions
- Wash and cut the brinjals into big-sized pieces.
- Heat one tablespoon of oil in a pan. Put brinjals. Add salt and turmeric powder.
- Mix. Reduce the heat to medium, cover with a lit and let it cook for about 5 minutes.
- After five minutes, add sliced onions and curry leaves. Cover and let it cook.
- Meanwhile, take another pan. Heat one tablespoon of oil.
- Add chopped ginger and garlic, coriander seeds, peanuts, dry Kashmiri red chillies, coconut pieces, sesame, and poppy seeds.
- On low to medium heat, fry all these ingredients, ensuring that nothing burns.
- Then let this mixture cool. After it cools, grind this mixture.
- Once ground, add ½ cup of water. Grind again. Then add 1 cup of water and grind again.
- Add this to the cooked brinjals.
- Mix well. Taste and adjust the salt.
- Add tamarind juice.
- Mix well and serve hot with steamed rice and ghee.