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Chettinad Brinjal Curry
CuminPeppers

Chettinad Brinjal curry

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Side Dish
Cuisine: Indian
Ingredients Method

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

Method
 

For Roasting and Grinding:
  1. 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
  2. Add 3 tbsp of shredded coconut, saute
  3. put the chopped tomato and saute for a minute
  4. 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
  5. Let the mixture cool, transfer this mixture to a blender jar, add little water, blend into a smooth paste.
To cook:
  1. Firstly, wash the brinjal/ eggplant, then slit at the centre 2/3 times. Then keep this in salted water
  2. Secondly, Heat 1 tbsp of oil in a pan, add 1 tsp of fennel seed, 1inch cinnamon, and curry leaves
  3. Now add the shallots, saute it for a minute
  4. then add slit eggplant/ brinjal, saute it for 2 minutes in oil.
  5. Add 1 cup of tamarind extract. add ½ tsp of turmeric powder, and required salt
  6. Cover the lid and cook in medium flame for 5 minutes to the brinjal get cook
  7. Open th lid after 5 minutes, add ground paste and mix well
  8. Again cover the lid for 5 minutes, cook it in low flame to the oil to get separate
  9. Now add the 1 cup of water for dilution, bring into a boil
  10. Turn off the flame, garnish with coriander leaves finally