Brinjal Curry

Brinjal or egg plant is something hated by most people. But for those of you who love the vegetable, it offers a wide cooking scope. Right from enna kathrika to bahara baingan, you can make wonders with it. As of now, I'm limiting my post to a simple brinjal curry. Much ado about nothing :)


Brinjal - 5( moderate size)
Red chillies - 2 or 3
Dhaniya - 1 tsp
Channa dhall - 3 tsp
Urud dhall - 2 tsp
Peanuts - 4 tsp
Tamarind extract made out of a small ball
Mustard - 1 tsp
Oil - 4 tsp
salt to taste
1. Fry red chillies, dhaniya, dhall, peanuts with a little oil and powder it. (a little coarse)
2. Slice the brinjal length wise. Heat 1 tsp of oil, season with mustard and add the brinjal.
3. Cover the veg with tamarind pulp and cook till they become soft and water evoporates.
4. Add the remaining oil, the ground powder and salt and fry till you are satisfied :)
1. You may also add 2 tsp of coconut and a few curry leaves.
2. You may substitute sesame seeds for peanuts.
3. It is always good to use gingelly oil for better taste(for brinjal) and I think it is an healthy option too(well any oil cannot be healthy still...)