Wednesday, February 27, 2008


Brinjal or eggplant is used in curries or  sambar or gojju and dry curry. It can be eaten with rice. roti or chapati.
Things needed;
Brinjal: 3 to 4
Channa dal : 1 tea spoon
Urd dal :1 tea spoon
Chilli : 4 to 6
Curry leaves: 5 to 6
Coriander:1 tea spoon
Fenugrik seeds: 1/4 tea spoon
Asafotodia: a pinch
Salt : to taste.
Oil : 1 table spoon
Coconut: 1 table spoon
Mustard seeds: 1/2 tea spoon.
Tamarind: small ball size.
Turmeric : a pinch

Method :
1. Cut brinjal in to small pieces and put in a bowl of water.
2. Roast all the ingredients one by one and add coconut and powder it. Keep it aside.
3. Keep a frying pan on the fire and put oil put mustard seeds, 1/2 a spoon of urd dal
4. Let the mustard spurt. Add curry leaves and cut brinjals. Fry for 2 to 3 minutes.
5. Add tamarind water and salt and reduce the heat. Let it boil for 2 to 3 minutes.
6.  Add powdered masala ( spices ) and stir for 1 minutes.
7. Cook for  2 minutes on the fire. Stir in between so that it does not get burnt.
8. Spicy brinjal dry curry is ready to serve.
 Note :
 You can use lemon instead of tamarind. You can use coriander leaves also. You can also use little jaggery if like sweet taste. 

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