There are different versions of brinjal curry recipe. This one is very easy to prepare yet amazing taste of tangy and spiciness in the curry. Here I have used the bigger brinjal so cuted in to 4 pieces. If you are using small brinjals then, slit it in between making 2 cuts diagonally and vertically like plus sign keeping the whole brinjal intact. Shared both recipes here simple and fresh gravy method.
Ingredients:
For Grinding
Time Required: 20 minutes
Method:
Step 01) Heat a pan in range with few drops of oil and add coriander seeds, fenugreek seeds, chopped garlic add red chilies and fry them for 2 to 3 mins. then add the chopped onion and tomato saute it till onion turns to pink and then add grated coconut and fry for 2 more minutes. Transfer it to plate and cool them and grind into fine paste.
Yummy tangy, spicy Kathrikai Puli Kuzhambhu/ Puli Kolambu, brinjal/eggplant curry is ready to serve with steam rice.
Note:
01) Soak the tamarind (big gooseberry size) in warm water for 15 minutes. Add then squeeze the tamarind nicely to get the juice
2 ) Slice the eggplant in to 4 pieces and drop it in cool water this helps to maintain the original color of the eggplant
Easy Method: Instead of preparing fresh masala you can use the readily available sambar powder and grind with grated coconut without using the water to get rough texture of curry. If you need smooth texture add water while grinding. To make it more simpler, skip the onion and tomato yet, it tastes good too:)
Ingredients:
- Kathrikkai/Brinjal/Eggplant (Medium) - 2 to 3 nos.
- Tamarind /Imli Juice - 1 cup
- Turmeric Powder - 1 tsp
- Curry Leaves - Few
- Hing/Asafoetida- 1/4 tsp
- Oil - 1 tbsp
- Water - to cook
- Jaggary - Small piece (Indian Sweetener made from sugar cane juice - available in
Indian store)
- Salt as per taste
For Grinding
- Coriander Seeds/ Dhaniya - 2 tbsp
- Fenugreek Seeds/Methi seeds - 1 tsp
- Garlic flakes - 3 nos.
- Red Chili (Whole) - 2 nos.
- Onion - 1 no.
- Tomato - 1 no.
- Coconut grated - 1/4 cup
Time Required: 20 minutes
Method:
Step 01) Heat a pan in range with few drops of oil and add coriander seeds, fenugreek seeds, chopped garlic add red chilies and fry them for 2 to 3 mins. then add the chopped onion and tomato saute it till onion turns to pink and then add grated coconut and fry for 2 more minutes. Transfer it to plate and cool them and grind into fine paste.
Step 02) In the same pan add some oil, chopped brinjal and fry them slightly then add tamarind juice, salt, turmeric powder, jaggary, hing, curry leaves and cook them till brinjal becomes tender then add the grind masala paste and cook again for 3 to 4 minutes.
Note:
01) Soak the tamarind (big gooseberry size) in warm water for 15 minutes. Add then squeeze the tamarind nicely to get the juice
2 ) Slice the eggplant in to 4 pieces and drop it in cool water this helps to maintain the original color of the eggplant
Easy Method: Instead of preparing fresh masala you can use the readily available sambar powder and grind with grated coconut without using the water to get rough texture of curry. If you need smooth texture add water while grinding. To make it more simpler, skip the onion and tomato yet, it tastes good too:)
