Sunday, 1 September 2013

Brinjal Curry

Though brinjal is not a very favourite veggie in the family(except me), they love either in vaangi bhath or in this curry.
This is one of the easiest curry and can be made in minutes and a good accompaniment with rice.
If you prefer, can have with chapathi as sabji.

Indian Brinjals - 250 grams, cut into 2 inch long peices,
Oil - 1 tablespoon,
Mustard - 1 teaspoon,
Asafoetida - a pinch,
Urad dal - 1 teaspoon,
Curry leaves - 1 sprig,
Onion - 1 medium finely chopped,
Turmeric - a pinch.

To Grind:
Coconut - 1 tablespoon grated,
Cumin Seeds - 1 teaspoon,
Red Chilly Powder
         OR                  11/2 teaspoon(depending on the spice),
Sambar Powder  ,
Tamarind Paste - 1/2 teaspoon,
Jaggery - 1/2 teaspoon(optional).

Grind the ingredients under grinding table with as little water as possible, to course paste(very important).
In a medium pan heat oil, add mustard seeds.
When it crackles, add asafoetida and urad dal.
Fry until dal turns pink.
Add curry leaves and add chopped onion.
Fry until pink and transparent.
Add cut brinjals.
Fry for a minute.
Add ground paste, salt and turmeric.
Lower the flame to low.
Mix well , so that the spices are well coated to the brinjal.
Cover and cook, until brinjal is completely cooked, but not mushy.
Approximately it takes 4-5 minutes. Brinjal cooks very quickly, so take care.
Curry should be dry.
Remove from heat and serve as a side dish for rice or chapathi.

Do not over cook the veggie, it should be completely cooked and hold the shape of brinjal.
Occasional turning is required so the spices don't get burned.
But take care not to break the pieces of the brinjal.
If you find the masala is dry and the veggie is not fully cooked, then add 1 or 2 tablespoons of water.
One more idea is, if I am bored, then I spread this mixture on toasted bread and have it.
Or spread this mixture on toasted bread and sprinkle some cheese and bake in a pre heated oven for 4-5 minutes, until cheese is melted and enjoy

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