Eggplant Curry

This Eggplant/brinjal curry is a tasty dish which goes well with rice and chapatti. I didn't add any chilli powder. In this dish, spices roasted in oil separately and then added into eggplants. It gives the unique taste. 

When you fry the spices, you smell the extraordinary aroma comes out… Not only in smell…. Good in taste also. I hope you are all try this delicious eggplants curry and love with your lunch or dinner. It can be best combo with idli & dosa…

Ingredients

Sliced Brinjal – 7

Sliced Onion – 3 (big)

Chopped Tomato – 2 (big)

Garlic – 5 pods

Cumin Seeds – 1 tsp

Urad Dal – 2 tsp

Grated Coconut – 4 tsp

Mustard Seeds – ½ tsp

Fenugreek Seeds – ½ tsp

Dry Red Chilli – 6

Tamarind Juice – 1 tsp

Turmeric Powder – a pinch

Curry Leaves – few

Oil – 2 tsp

Salt 
Method

Heat oil in a pan, add sliced brinjal and fry for 5 min and keep it aside.

Then heat another tsp of oil, add cumin seeds, fenugreek Seeds, red chilli, garlic, urad dal and grated coconut fry till get golden colour. 

Then add onion and keep fry till it becomes mushy.Let it cool down then grind it well. Keep it in a separate bowl.

In same kadai heat oil, add mustard seeds, curry leaves and tomato fry well. Then add fried brinjals and tamarind water with salt.

Let it cover a lid and keep cook well.Then add ground masala and 2 cups of water, keep cook for another 3 min.

Now switch off the flame. Garnish with coriander leaves and transferred into serving bowl.