Brinjal is a tasty vegetable and it is high in water content. It is used as a remedy for cancer, hypertension and diabetes and maintains cholesterol levels. Eggplant the other name for brinjal is very low in calories and fats but rich in soluble firbre content. It is also good source of minerals like manganese, copper, iron and potassium.
Here is a recipe of Brinjal dry curry, it can be used as side dish. You can have Brinjal dry curry with rice, chapati, poori or rotis too.1
Things needed:
Brinjals : 6 to 8 (small ones)
Curry leaves : 5 to 6
Coriander leaves: 1 Table spoon
Oil: 1 Table spoon
Mustard seeds: 1/2 Tea spoon
Urd dal : 1/2 Tea spoon
Salt : to taste
Tamarind Pulp :1 Table spoon.
Chutney Powder : 2 Table spoons
Rasam powder: 1 Tea spoon
Coconut : 2 Table spoons.
Ingh : a pinch
Water; required
Turmeric powder: a pinch
Method :
1. Wash and cut brinjals and put it water. Wash curry leaves, coriander leaves and cut it into small pieces.
2. Grate coconut and soak tamarind in hot water for 5 minutes and squeeze out the pulp and keep it aside.
3. Now keep a pan on the fire and heat. Add oil and put mustard seeds and urd dal. Let the mustard spurt.
4. Add ingh and curry leaves. Add cut brinjals and fry for 1 minute.
5. Add little water and turmeric powder. Mix it well and cook on low flame for 3 to 4 minutes.
5. Add salt and tamarind and mix it well. Let the water disappear from the curry.
6. Add chutney powder and rasam powder to it and fry for 1 minute.
7. Add fresh coconut and coriander leaves and put the ready curry to a s erving dish.
Serve with hot rice or chapatis.
Chutney pudi : Roast channa dal, urd dal (each 1 table spoon) and 5 to 6 red chillies with little curry leaves and ingh and dry grind when it is cooled.
Rasam powder: Coriander seeds 2 table spoons, methi seeds 8 to 10, jeera 1/4 tea spoon and 4 to 6 red chillies. Dry roast and dry grind when it is cooled.
Note: Cut brinjal into small. Let it cook on low flame and be soft. Do not add much of water. Add jaggery if you like. You can use ready rasam powder and ready chutney pudi available from the market. MTR : rasam powder and chutney powder are used here.
Serves: 2 to 3
Time :15 minutes.
Here is a recipe of Brinjal dry curry, it can be used as side dish. You can have Brinjal dry curry with rice, chapati, poori or rotis too.1
Things needed:
Brinjals : 6 to 8 (small ones)
Curry leaves : 5 to 6
Coriander leaves: 1 Table spoon
Oil: 1 Table spoon
Mustard seeds: 1/2 Tea spoon
Urd dal : 1/2 Tea spoon
Salt : to taste
Tamarind Pulp :1 Table spoon.
Chutney Powder : 2 Table spoons
Rasam powder: 1 Tea spoon
Coconut : 2 Table spoons.
Ingh : a pinch
Water; required
Turmeric powder: a pinch
1. Wash and cut brinjals and put it water. Wash curry leaves, coriander leaves and cut it into small pieces.
2. Grate coconut and soak tamarind in hot water for 5 minutes and squeeze out the pulp and keep it aside.
3. Now keep a pan on the fire and heat. Add oil and put mustard seeds and urd dal. Let the mustard spurt.
4. Add ingh and curry leaves. Add cut brinjals and fry for 1 minute.
5. Add little water and turmeric powder. Mix it well and cook on low flame for 3 to 4 minutes.
5. Add salt and tamarind and mix it well. Let the water disappear from the curry.
6. Add chutney powder and rasam powder to it and fry for 1 minute.
7. Add fresh coconut and coriander leaves and put the ready curry to a s erving dish.
Serve with hot rice or chapatis.
Chutney pudi : Roast channa dal, urd dal (each 1 table spoon) and 5 to 6 red chillies with little curry leaves and ingh and dry grind when it is cooled.
Rasam powder: Coriander seeds 2 table spoons, methi seeds 8 to 10, jeera 1/4 tea spoon and 4 to 6 red chillies. Dry roast and dry grind when it is cooled.
Note: Cut brinjal into small. Let it cook on low flame and be soft. Do not add much of water. Add jaggery if you like. You can use ready rasam powder and ready chutney pudi available from the market. MTR : rasam powder and chutney powder are used here.
Serves: 2 to 3
Time :15 minutes.
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