Kerala style brinjal curry is a spicy and finger licking vegetable gravy that goes well with steamed rice and even with paratha or roti.
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- Brinjal (choose small ones)- 250 gm
- Coconut oil-2 tbsp
- Thinly chopped onion-1 large
- Crushed ginger-1 tsp
- Turmeric powder-11/2 tsp
- Coriander powder-1 tsp
- Chilly powder-1 tsp
- Salt-to taste
- Chopped tomato-1large
- Grated coconut-2 tbsp
- Tamarind-one lemon size
Ingredients for seasoning:
- Coconut oil-1 tbsp
- Fenugreek seeds (uluva/ methi)- 1/4 tsp
- Dry red chilly-2
- Curry leaves-a spring
- Chilly powder-1/4 tsp
- Soak the tamarind in 1/2 cup of hot water.keep aside.
- Squeeze it well and take the pulp water.
- Heat a pan with coconut oil.
- Make diagonal slits on the brinjal and add them in to the oil; roast it for about 6 minutes or until slight golden in color.
- Take it out from the pan and keep aside.
- Add thinly chopped onions in to the same pan and saute well until golden in color.
- Add ginger; saute a minute.
- Add turmeric powder, chilly powder, coriander powder and salt.; mix well.
- Add chopped tomato and saute until mashed well.
- Add grated coconut and mix for a minute.
- Turn off heat and allow to cools down.
- Add this in to a blender along with 1/4 cup of water and blend smooth.
- Heat a pan with coconut oil for seasoning.
- Crackle mustard seeds followed by fenugreek seeds.
- Add dry red chilly and curry leaves.
- Add chilly powder and mix it.
- Quickly add the blended onion masala paste in to the pan.
- Add tamarind pulp water and salt if required.
- Add little more water if needed to make a curry consistency.
- Add the sauted brinjals in to it and mix well.
- Cover the lid and cook for about 10 to 12 minutes until gravy thickens and brinjal gets cooked well without mashing.
- Turn off heat and serve the curry with steamed rice.