Brinjal has always been my favorite veggie. So I try all sorts of recipes with brinjal from other websites and with my own imagination. I will never forget the taste of the brinjal curry my aunt [my mom's sister] makes especially makes for me when we visit her in our summer vacations.
You Will Need,
Brinjal - 1/4 kg
Onion - 1/2 [ finely chopped]
Oil - 5 tsp
tamarind extract - 1/4 cup
mustard - 1 tsp
To be ground into a paste,
Shredded coconut - 6 tsp
coriander powder - 1 tsp
Jeera - 1 tsp
Saunf - 1 tsp
Red chillies - 6
Method:
Cut brinjals into 1" pieces. Grind together all the ingredients given for the paste finely. Heat oil in a kadai and season with mustard and curry leaves. Add the onion and saute till golden brownand then throw in the brinjal pieces.
Brinjals should always be cooked in high flame for the first few minutes. I used the purple ones for this. Green brinjals tastes much better.
You can also add 2 more tsp of oil. Once the brinjal is cooked well in the oil, add the finely ground paste and saute for 2 more minutes. Add salt. Its time to add the tamarind extract. Cover and cook, stirring occasionally till the brinjals are soft and done.
Serve hot with rice, Rasam, sambar or even with rotis.
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