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brinjal curry
CuminPeppers

ennai kathrika kuzhambhu | brinjal curry

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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 5
Course: Side Dish
Cuisine: South Indian
Ingredients Method

Ingredients
  

For roasting and grinding:
  • 2 tbsp oil/ sesame oil
  • 1 tsp cumin
  • 2 tbsp coriander seeds
  • ¼ tsp fenugreek seeds
  • ¼ tsp peppercorns
  • 6 dry red chilly
  • 5 garlic cloves
  • 8 shallots (80gm)
  • 1 cup coconut (shredded)
  • 1 tsp poppy seeds
For making curry
  • 2 tbsp oil/sesame oil
  • ½ tsp mustard
  • a pinch fenugreek seeds
  • few curry leaves
  • A pinch asafoetida
  • 1 onion (chopped)
  • 1 tomato (chopped)
  • 1 cup tamarind extract
  • salt to taste

Method
 

For roasting and grinding:
  1. To begin with, heat 2 tbsp of oil in a pan, add cumin seeds, coriander seeds, red chilly, fenugreek seeds, and peppercorns.
  2. Add garlic cloves and onion, saute well
  3. Add 1 cup of coconut, saute it for 5 minutes in low flame
  4. Turn off the flame, then add poppy seeds, mix well finally
  5. Let the mixture to cool
  6. transfer it to a blender jar, blend it to smooth paste with little water
For making curry
  1. Heat 2 tbsp of oil ina pan, splutter mustard seeds, add a pinch fenugreek seeds, curry leaves
  2. Now add onion, saute well
  3. Then add brinjal/ eggplant, saute it for 3 minutes
  4. Now add chopped tomato, saute it well,
  5. and then salt and turmeric powder
  6. Add in the ground paste and mix well
  7. pour 1 cup of tamarind extract
  8. Add extra ½ cup water, bring into a boil
  9. cover the lid, pressure cook for 1 whistle in medium flame
  10. Open the lid after pressure releases, it is done