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Eggplant (Brinjal) Curry
_Curry.JPG)
_Curry.JPG)
Eggplant (Brinjal) Curry
Prep Time
10 Mins
Cook Time
20 Mins
Servings
3
8142
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About Recipe
Eggplant (Brinjal) Curry
Ingredients
250 Gms Eggplant (Brinjal) Cut into 4 Pieces
1 Table Spoon Nuvvulu (Seasame Seeds)
2 Table Spoons Fresh Coconut Powder
1/4 Tea Spoon Pepper
1/4 Tea Spoon Fenugreek Seeds
1 Tea Spoon Coriander Seeds
1/3 Tea Spoon Jeelakarra (Cumin Seeds)
1 Lemon Sized Tamarind Soaked in Water
5 Red Chillies
1 Medium Sized Onion Cut into Big Pieces
1 Tea Spoon Chopped Ginger
1/4 Tea Spoon Avalu (Mustard Seeds)
1/3 Tea Spoon Salt
12 Curry Leaves
1/2 Tea Spoon Sugar / Jaggery
2.5 Table Spoons Oil
Cooking Procedure
1
Soak Eggplant (Brinjal) Pieces in water with 1/2 tea spoon salt added to it.
2
In a pan roast Nuvvulu (Seasame Seeds), Fenugreek Seeds, 1/2 Tea Spoon Jeelakarra (Cumin Seeds), Danyalu (Coriander Seeds), Pepper, Red Chillies each separately and grind them together to make fine powder. Add Fresh Coconut Powder to the mixture in the grinder and make paste of it.
3
Take a pan and add oil, add Jeelakarra (Cumin Seeds), Avalu (Mustard Seeds), Curry Leaves.
4
Take out Eggplants from water and add them to the pan. Then add Turmeric, Salt to Eggplants and cook them on low heat covering with a lid.
5
After Eggplants are half cooked, add the ground paste to the pan and let all the ingredients cook on low heat for 5 minutes.
6
Make Juice of the soaked Tamarind by adding 3 Medium Cups of water and remove the pulp.
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