Monday, 16 January 2012

Brinjal curry


Brinjal curry ingredients:

1.  Brinjal – 4 
2.  Onion 1 – finely chopped
3.  Tomato – 1 finely chopped
4.  Tamarind – medium lemon size
5.  Chilli powder – 1 tsp or to taste
6.  Coriander powder – 1 tsp
7.  Turmeric powder – ¼ tsp
8.  Curry leaves – 1 spring
9.  Mustard seeds – 1 tsp
10. Cumin seeds – ½ tsp
11. Fenugreek seeds – ¼ tsp
12. Oil – 1 tbsp
13. Salt – to taste

Egg Plant Curry Preparation:

Take a kadai and heat with oil.

Add mustard seeds.

When they start to crackle add cumin seeds, fenugreek and curry leaves.

Then add chopped onions.

Fry on medium flame until they turn into golden yellow colour.

Add chopped tomatoes, brinjal and salt.

Fry until the oil separates from the mixture.

Now add chilli powder, coriander powder and turmeric powder.

Fry for few seconds.

Then add tamarind extract.

Combine well. 

Close with a lid and cook on low flame till the brinjal become soft or your desired consistancy. 

Egg plant curry is ready.

Serve with plain white rice and papad.