Brinjal the King of vegetables is also known as egg plant or aubergine is a low calorie vegetable. It is high in water content and potassium. It has been used for treating hypertension, diabetes and cancer.
In this recipe brinjal is shallow fried in oil and cooked in ground masala consisting of onions, tomatoes, coriander powder, chilli powder and fresh coconut. To give a sour taste tamarind is added and to give a sweet taste jaggery is added. Tamarind, jaggery and masala gives a unique taste and flavour to the brinjal curry.
INGREDIENTS
Brinjal 5 – 6 no.
Jaggery 2 tsp
Tamarind 1 lemon size
Salt to taste
FOR WET GRIND
Onion 1 no.
Tomato 1 no.
Coconut grated 1/2 tea cup
Chilli powder 2-3 tsp
Coriander powder 1 tbsp ( 3 tsp)
Turmeric powder 1/2 tsp
Oil 2 tsp
FOR TEMPERING
Mustard seeds 1 tsp
Fenugreek seeds 1/4 tsp
Split urad dal 1 tsp
Whole red chilli broken 2 no.
Curry leaves 1 sprig
Refined Oil 1 tbsp
METHOD
Roughly cut the onions and tomatoes.
Cut the brinjal/ egg plant .
In one cup water soak the tamarind. After ten minutes or so squeeze the tamarind juice from the pulp. Keep the tamarind juice aside.Take
Take a frying pan heat 2 tsp oil and saute the brinjal and cover and cook for 5 minutes on low heat. Turn off the heat and keep it aside.
Take a deep frying pan heat 1 tbsp oil add the onions and little salt, when the onions become transparent add the tomatoes and turmeric powder saute for two seconds. Add freshly grated coconut, chilli powder and coriander powder.
Put a lid on and cook for 2 minutes on low heat. Turn off the heat. Blend it in a blender to a smooth paste and keep the ground masala aside.
Take a deep frying pan heat 1 tbsp oil add mustard seeds and fenugreek when mustard splutters add dry chillies, curry leaves and the ground masala. Mix it well. Add the tamarind juice and 1 – 1 1/2 tea cup water in the gravy. Add a piece of jaggery and salt. Cover and cook for 5 minutes on low heat.
Add the baby brinjal and cover and cook on low heat for 8-10 minutes or until gravy becomes thick.
Serve this sweet, sour ,salty egg plant curry with hot steamed rice.
