Wednesday, 23 January 2013

Sweet nd sour brinjal/ eggplant



My husband is a big eggplant fan..He loves it in any form. So I always keep trying various eggplant recipes at home...MMM I m salivating..This curry is super delicious & irresistible when served with hot hot phulka/ paratha... Tamarind juice will add the extra zing... Super delicious nd a must try recipe..:)




Small round purple brinjals 8-10
Tamarind pulp- 1tblsp
Grated Jagerry - 1tbsp (if u want u can increase or decrease the quantity as per your taste)
Salt as per the taste
Mustard seeds – 1tsp
Hing a pinch
2-3 dry red chillies
Curry leaves a few
Oil- 2 tblsp
Chopped coriander leaves- a few

Grind all the below ingredients
1 medium size tomato- cut in cubes
1 large onion cut in cubes
Chopped Ginger 1" long
Small Garlic cloves 5
Green chillies 2 nos
Mustard seeds 1 tsp
Turmeric powder 1/2 tsp
Chilli powder ½ tsp
Coconut 1 tblsp

Method:
Wash the brinjals thoroughly and make 4 slits and keep aside.  Put the brinjals in cold water.
Now heat oil in  a pan. Add dry red chillies, mustard seeds, hing & curry leaves. When they crackles add the brinjals & sauté them. Sprinkle little salt over them. Sauté for 5-6 min till they r 50% cooked. Now add the blended masala to it. Mix well & cover and cook till brinjals are tender. Check in between otherwise the gravy will stick to the bottom. If required add ½ cup of water to the gravy. Now switch off the flame & garnish with chopped coriander leaves. Serve hot with chapatti/ paratha or any type of rice/ pullav.


1 Feel free to share your comments:

Aruna Manikandan said...

looks delicious and very tempting :)

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