Brinjal / Eggplant Curry

BRINJAL / EGGPLANT CURRY

A delicate and flavorsome curry made with the goodness of brinjals cooked in a tangy coconut masala. 

Ingredients:

1. Brinjal cubes- 1 1/2 cup

2. Oil- 1 tbsp

3. Clove- 4

4. Cinnamon- 1 inch piece

5. Peppercorn- 1/2 tsp

6. Cumin- 1/2 tsp

7. Chopped onion- 1 cup

8. Coriander powder- 1/2 tsp

9. Chilli powder- 1 1/2 tsp

10. Salt- as needed

11. Tamarind- 1/2 tsp

12. Grated coconut- 3/4 cup

Soak brinjal in water for 15 minutes and drain.

Hear 1/2 tbsp of oil. Roast clove, cinnamon, cumin and peppercorns. Add 1/2 cup of onion and saute till wilted. Mix chilli powder and coriander powder. Saute for 1 minute and add coconut. Mix well. Turn off the flame and let it cool down completely. Grind it into a fine paste along with tamarind and some water.

Heat 1/2 tbsp of oil. Add 1/2 cup of onion and saute till it changes its color. Add brinjal and saute for 2 minutes. Mix ground paste and salt. Pour water if you feel its too thick. Cook till brinjal is done.

Serve hot as side dish for flat breads.