Saturday, September 11, 2010

Brinjal / Kathirikkai / Eggplant Masala Curry



Ingredients:
  • Indian eggplant - 7 / American eggplant - 1 medium
  • Channa dhal - 2 tbsp
  • Urud dhal - 1 tbsp
  • Coriander Seeds - 1 tbsp
  • Red Chilli - 4 nos
  • Turmeric powder - 1/4 tsp
  • Hing - 1/4 tsp
  • Onion - 1/2 chopped
  • Tamarind pulp - 2 tsp
  • Salt - to taste
For Seasoning:
  • Oil - 3 tbsp
  • Mustard Seeds - 1 tsp
  • Urud Dhal - 1 tsp
  • Curry leaves


Method:
  1. Cut the brinjal into small cubes. 
  2. Take a pan, add 2 tsp of oil and fry the channa dhal, urud dhal, coriander seeds and red chilli and saute them well till they change color.
  3. Then grind them and powder it.
  4. Take another pan, add oil and heat it.
  5. Once the oil is ready, splutter mustard seeds, urud dhal, turmeric, hing and curry leaves.
  6. Then once the dhal turns golden brown add the chopped onion and saute well.
  7. Then add the ground powder and fry them little.
  8. Then add the cut brinjal to the mixture and add the tamarind pulp, some salt and mix them well.
  9. Then close the pan and cook till the brinjal is cooked well.



4 comments:

aipi said...

that looks spicy n delish..awesome

Vani said...

I love eggplants. This masala sounds and looks great!

Sadhana said...

Looks yummy dear...

Akila said...

so delicious curry....



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