Brinjal Curry (Kerala Style) - Recipe Book

Kerala style brinjal curry is a spicy and finger licking vegetable gravy that goes well with steamed rice and even with paratha or roti.

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Ingredients:

1. Brinjal (choose small ones)- 250 gm


2. Coconut oil-2 tbsp


3. Thinly chopped onion-1 large


4. Crushed ginger-1 tsp


5. Turmeric powder-11/2 tsp


6. Coriander powder-1 tsp


7. Chilly powder-1 tsp


8. Salt-to taste


9. Chopped tomato-1large


10. Grated coconut-2 tbsp


11. Tamarind-one lemon size

Ingredients for seasoning:

1. Coconut oil-1 tbsp


2. Fenugreek seeds (uluva/ methi)- 1/4 tsp


3. Dry red chilly-2


4. Curry leaves-a spring


5. Chilly powder-1/4 tsp

Preparation:

• Soak the tamarind in 1/2 cup of hot water.keep aside.


• Squeeze it well and take the pulp water.


• Heat a pan with coconut oil.


• Make diagonal slits on the brinjal and add them in to the oil; roast it for about 6 minutes or until slight golden in color.


• Take it out from the pan and keep aside.


• Add thinly chopped onions in to the same pan and saute well until golden in color.


• Add ginger; saute a minute.


• Add turmeric powder, chilly powder, coriander powder and salt.; mix well.


• Add chopped tomato and saute until mashed well.


• Add grated coconut and mix for a minute.


• Turn off heat and allow to cools down.


• Add this in to a blender along with 1/4 cup of water and blend smooth.


• Heat a pan with coconut oil for seasoning.


• Crackle mustard seeds followed by fenugreek seeds.


• Add dry red chilly and curry leaves.


• Add chilly powder and mix it.


• Quickly add the blended onion masala paste in to the pan.


• Add tamarind pulp water and salt if required.


• Add little more water if needed to make a curry consistency.


• Add the sauted brinjals in to it and mix well.


• Cover the lid and cook for about 10 to 12 minutes until gravy thickens and brinjal gets cooked well without mashing.


• Turn off heat and serve the curry with steamed rice.