Brinjal Curry

Prep time – 15 mins

Cook time – 30 mins

Servings – 4

Ingredients

  • ½ cup shallots
  • 2 dry red chillies
  • 10 cloves of garlic
  • 2 medium tomatoes
  • ⅓ cup coconut
  • 1 tbsp homemade curry powder

                 Or

  • 1 tsp red chilli powder, 2 tsp coriander powder, ½ tsp cumin powder & ¼ tsp turmeric powder.
  • 3 tbsp sesame oil + 1 tbsp any oil
  • ¼ tsp mustard seeds
  • A pinch of asafoetida
  • A pinch of methi powder
  • Coriander leaves for garnishing
  • 1 tbsp tamarind paste or tamarind water from lemon sized tamarind
  • 200g brinjal / eggplant

Cooking instructions

  • Heat 1 tbsp of oil in a kadai and add shallots, red chillies and garlic. Saute till the onions are browned.
  • Add tomatoes and saute till they are mushy.
  • Add curry powder or 1 tsp red chilli powder, 2 tsp coriander powder, ½ tsp cumin powder & ¼ tsp turmeric powder.
  • Mix well, add the shredded coconut and switch off the flame.
  • After cooling the mixture transfer to a blender jar and grind it to a smooth paste.
  • In a pressure cooker, heat sesame oil and add mustard seeds. Once the mustard seeds crackle add asafoetida and methi powder. Immediately add the chopped brinjals & curry leaves otherwise asafoetida and methi powder might be burnt.
  • Saute brinjals in the oil for about 2 minutes. Add the ground paste.
  • Add 1 ½ cups of water, tamarind paste or tamarind water mix well and pressure cook on high flame for 1 whistle. Leave it undisturbed for 5 minutes and release the pressure. 
  • Garnish with coriander leaves and serve hot !!

Cooking instructions with step by step pictures

Heat 1 tbsp of oil in a kadai and add shallots, red chillies and garlic. Saute till the onions are browned.

Add tomatoes and saute till they are mushy.

Add curry powder or 1 tsp red chilli powder, 2 tsp coriander powder, ½ tsp cumin powder & ¼ tsp turmeric powder.

Mix well, add the shredded coconut and switch off the flame.

After cooling the mixture transfer to a blender jar and grind it to a smooth paste.

In a pressure cooker, heat sesame oil and add mustard seeds. Once the mustard seeds crackle add asafoetida and methi powder. Immediately add the chopped brinjals & curry leaves otherwise asafoetida and methi powder might be burnt.

Saute brinjals in the oil for about 2 minutes. Add the ground paste.

Add 1 ½ cups of water, tamarind paste or tamarind water mix well and pressure cook on high flame for 1 whistle. Leave it undisturbed for 5 minutes and release the pressure. 

Garnish with coriander leaves and serve hot !!

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