Brinjal Curry Recipe
by Lakshmi Menon
Brinjal curry recipe (Also called as Eggplant curry, baingan recipe etc.) is delicious and is generally used with rice, pulav, chapathi, bread etc.
Brinjal (eggplant) - 6 Nos
(small round type, preferably the purple color)
Onion 1/4 Kg
Tomatoes -3 Nos
Cumin Seeds 1 tsp
Fenugreek seeds -1Tsp.
Chillie powder 1 1/2 Tsp.
Turmeric Powder - 1/4 tsp.
Coriander Powder -1 1/2 Tsp
White til - 1 tbsp
Tamarind - lemon size ball
Salt - to taste
Garlic -8 -10 cloves
Chopped coriander leaves - 1 tbs.
Oil -1 cup.
For Seasoning -
Chopped onions - 1 tbsp.
Curry leaves - 1 bunchMethod of Preparation:
Heat oil and add chopped onions and curry leaves.
Grind onions, cumin seeds, fenugreek seeds,white til and garlic into a paste form.
Slit the brinjals lengthwise.
Fill this paste into the brinjals and fry them in oil.
Add chillie powder, turmeric powder, coriander powder, mix well, and then fill the paste into the brinjals, and fry until the brinjals become little soft.
Add the tomatoes and tamarind juice.
Sprinkle coriander leaves on top and leave on very low flame for few minutes.
Optional: Those who like can add 1/2 tsp. sugar at the end and mix well before serving. It makes a better taste.
Hope you enjoy this Indian Brinjal recipe.