Wednesday, February 27, 2008


Brinjal or eggplant is loaded with iron. Brinjals are used in curries, sambar, bhatha (a type of gojju) and even in rice. Vanghi baat is very well known dish which is prepared using brinjals. 

I have prepared brinjal dry curry using fresh masala. Fresh spices are roasted and dry ground to powder and then added. The freshness and the aroma of the powder makes the curry more tasty.
There is no onion or garlic added in this curry.
Lets see the recipe now.

Things needed;
Brinjal: 3 to 4
Channa dal : 1 tea spoon
Urd dal :1 tea spoon
Red chilly : 4 to 6
Curry leaves: 5 to 6
Coriander Seeds :1 tea spoon
Fenugrik seeds: 1/4 tea spoon
Asafotodia: a pinch
Salt : to taste.
Oil : 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 methi seeds, coriander seeds and red chilly one by one 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, ingh and cut brinjals. Fry for 2 to 3 minutes.
5.Stir slowly and let it cook on low flame. Add a pinch of turmeric powder. Add little water and let it cook. (2 minutes).
6.  Add powdered masala ( spices ) and  tamarind pulp and salt. Mix it well nicely. 
7. Cook for  2 minutes on the fire. Stir in between so that it does not get burnt.
8. Shift the curry to a serving bowl. 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 you like sweet taste. Adding coconut is optional. Using rasam powder or sambar powder is also and optional. Remember fresh spice smells better. Adding onions and garlic are option. You can also add little jaggery.  (optional).
Time : 15Minutes.
Serves : 2 to 3