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