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
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
Stepwise Picture Recipe:
Chopping the veggie:
Roasting and Grinding:
To cook:
Add salt and turmeric powder. cover and cook for 5 minutes in medium flame
Add ground paste and mix well, cover and cook on low flame for 5 minutes to oil get separated
Note:
- I have used 1 cup of tamarind extract because the tamarind I used here has less sourness. so adjust the quantity as per the tamarind quality
- This curry is a little bit thick, so you can add an extra 1/2 cup of water if you wish for
Also, check out, Curry leaves Kuzhambhu
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