BRINJAL/EGGPLANT CURRY

INGREDIENTS

Small brinjal-8-10

Mustard seeds-1/2 tsp.

Cumin seeds-1/2 tsp.

Curryleaves-2 stalks

Oil-4-6 tblsp. oil

Oion-1(finely chopped)

Ginger garlic paste-1 tsp.

Green chilly-1-2 slit

Turmeric powder-1/2 tsp.

Coriander powder-2 tsp.

Red chilli powder=1 tsp.

Tamarind pulp-2 tblsp.

Salt-to taste

Jaggery-1-2 tblsp.

coriander leaves- for garnish

METHOD

1.Slit brinjals lengthwise/horizontally into 4 parts till the middle without cutting through  completely.

2.Heat 2 tblsp. oil in a frying pan and fry the brinjals till it becomes soft on all sides,slightly brown and keep aside.

3.In a kadai/well bottomed pan, heat 3 tblsp. oil,crackle mustard seeds and cumin seeds.

4.Add chopped onions and fry till golden brown, then add ginger garlic paste and saute till the raw smell fades.

5.Add salt, turmeric, coriander and chilly powder and saute for few seconds.

6.Add the tamaring pulp with a little water and tip in the fried brinjals. Cover and cook over low flame till brinjal absorbs the flavour of curry and becomes real soft and mushy.

7. Finally add grated jaggery to balance the sourness and heat of the curry and cook for a further few minutes.

8. Garnish with coriander leaves and serve with rice or chappatti.

NOTES:

1.To make a hyderabadhi dish, baghara baingan.Roast and grind to paste 1/4 cup coconut, 4tblsp. peanuts and 2 tblsp. sesame seeds and add it after adding the masalas (after step 5.)

2.The above curry can also be made with bitter gourd.We have tried and found that the addition of jaggery reduces the bitterness of bittergourd.