Monday, February 21, 2011

Brinjal (Eggplant/Aubergine) Curry


Brinjal - 1 medium sized (Mattu Gulla) or 5-6 if small variety
Coconut, grated  - 1/2 cup
Coriander Seeds - 2 1/2 tsps
Tamarind Extract - 1 tsp
Dry Red Chillies  - 8
Turmeric Powder - 1/4 tsp
Sugar or Jaggery Powder  - 1 tsp
Rasam Powder - 1 1/2 tsps
Red Chilli Powder - 1 tsp

For Seasoning:

Garlic Flakes - 8
Mustard Seeds - 1 tsp
Cumin Seeds - 1/2 tsp
Black Gram - 1 tsp
Dry Red Chillies - 2
Curry Leaves - 10
Oil - 3 tbsps


  1. Cut brinjal into small squares and soak it in water.
  2. Peel garlic and crush them.
  3. Heat 1/4 tsp oil in a wok and fry coriander seeds till slightly brown.
  4. Remove the coriander seeds from the wok and now fry dry red chillies until crisp.
  5. Blend fried coriander seeds, dry red chillies, coconut and tamarind extract into a coarse paste. Keep aside.
  6. Now heat remaining oil in the wok, add black gram, cumin seeds, mustard seeds and dry red chilli pieces. After 5-6 seconds add crushed garlic and curry leaves. Saute until the mustard seeds starts to splutter.
  7. Add brinjal pieces and cook covered until soft.
  8. Add salt, jaggery powder/sugar, rasam powder, turmeric powder and red chilli powder. Mix well.
  9. Now add blended coconut paste and cook covered for 2-3 minutes.
  10. If the curry is too dry sprinkle little water and cook for 2 more minutes.
  11. Serve hot with rice.
  1. You can replace brinjal wih capsicum, ladies finger, black-eyed pea beans, etc.
  2. You can add a few pieces of bitter gourd along with vegetable you choose.
  3. If using only bitter gourd, add more jaggery powder/sugar.


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