Chettinad brinjal curry is differing in the preparation of normal brinjal curry. In this method, we are going to use cinnamon, fennel seeds, poppy seeds. This curry with hot rice makes a perfect lunch with some ghee indeed, we can even use this curry for idli/ dosa as well as that.

Chettinad Brinjal curry

CuminPeppers

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Prep Time 10

Cook Time 25

Total Time 35

Course Side Dish

Cuisine Indian

Servings 4

Ingredients

Roasting and Grinding:

2 tsp oil
1 tsp fennel seeds
½ tsp pepper
3 garlic cloves
1 onion (medium-sized)
3 tbsp coconut shredded
1 tomato chopped
1 tbsp coriander powder
2 tsp Kashmiri red chili powder
1 tsp poppy seeds

To cook:

1 tbsp oil
1 tsp fennel seeds
1 inch cinnamon stick
few curry leaves
10 shallots
8 brinjal/ eggplant
1 cup tamarind extract
½ tsp turmeric powder
salt to taste
coriander leaves for garnish

Instructions

For Roasting and Grinding:

Heat 2 tsp of oil in a pan, add 1 tsp of fennel seeds, ½ tsp of pepper, garlic, and onions. saute it till onion becomes glossy
Add 3 tbsp of shredded coconut, saute
put the chopped tomato and saute for a minute
Add spice powders (1 tbsp of coriander powder and 2 tsp of Kashmiri red chili powder, turn off the flame add poppy seed and mix well
Let the mixture cool, transfer this mixture to a blender jar, add little water, blend into a smooth paste.

To cook:

Firstly, wash the brinjal/ eggplant, then slit at the centre 2/3 times. Then keep this in salted water
Secondly, Heat 1 tbsp of oil in a pan, add 1 tsp of fennel seed, 1inch cinnamon, and curry leaves
Now add the shallots, saute it for a minute
then add slit eggplant/ brinjal, saute it for 2 minutes in oil.
Add 1 cup of tamarind extract. add ½ tsp of turmeric powder, and required salt
Cover the lid and cook in medium flame for 5 minutes to the brinjal get cook
Open th lid after 5 minutes, add ground paste and mix well
Again cover the lid for 5 minutes, cook it in low flame to the oil to get separate
Now add the 1 cup of water for dilution, bring into a boil
Turn off the flame, garnish with coriander leaves finally