The recipes are authentically from Karnataka, a southern state of India.



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. 

No comments:

Post a Comment