This curry is a simple version of how to use the Eggplants/Brinjals/Aubergines and is good in combination with plain dal. In Andhra, this recipe is called 'Vankaya Pulusu' which means brinjals in tamarind gravy.
Serves 2-3 people
Cooking and Preparation Time 15-20 mins
Ingredients :
Brinjals/Aubergines/Eggplant - 4-5 medium vertically cut pieces (once cut soak in water with a pinch of salt and keep aside)
Onion finely chopped- 1 medium
Tomato finely chopped- 1 small
Tamarind juice - 1 cup
Coriander chopped - 1/2 cup
Green chillies - 2 slit vertically
Turmeric powder - 1/4 tbsp
Chilli powder - 1/2 tbsp or less
Few curry leaves
Ginger garlic paste - 1/4 tbsp
Oil - 2-3 tbsp
Fenugreek seeds - 1/4 tbsp
Jeera/Cumin seeds - 1/4 tbsp
Salt according to taste
Method :
- First wash the Brinjals, cut them vertically and then soak them in water with a pinch of salt before starting the other preparation.
- Heat oil in a pan add fenugreek, cumin seeds, chopped onions, curry leaves and let them fry.
- Now add turmeric powder, ginger garlic paste, chopped coriander and fry.
- Then add the brinjal pieces, chopped tomato , salt and cook on medium heat covered till the tomatoes are mushy.
- When the tomatoes look mushy or soft add the tamarind juice to it and mix well.
- Add water accordingly if the conistency looks thick.
- Cook covered on medium heat till the tamarind juice forms a nice thick gravy.
- Serve hot with plain rice and dal or with rotis.
2 comments:
I have never tried this but this sounds delicious and I love anything with eggplants, so looking forward to trying this !
thats gr8 Usha.....tell me if you like it when u try...:)
Post a Comment