Eggplant Curry for Briyani

Brinjal is one of my favorite vegetable. I simply love anything prepared with brinjals. This Brinjal curry is a very simple curry which goes well with Briyani. Today My friend Priya requested a recipe for an eggplant curry and I’m happy to post this recipe . 

Ingredients:

Brinjal – 1 lb

Tomatoes – 2 chopped

Green chillies – 3 slit 

Onion – 1 medium chopped
Ginger garlic paste - 1 tbsp
Turmeric powder – 1/2 tsp

Coriander powder – 1 tsp

Cumin/ Jeera powder – 1/2 tsp

Garam masala – 1/2 tsp

Tamarind juice – 1/4 cup

Water – 1 cup
Salt – to taste

Mustard and urad dal - 1/2 tbsp
cumin seeds - 1/4 tsp.
Dry red chillies – 2

Oil – 4 tbsp

 To Grind:

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Red chillies - 2

Grated coconut – 2 tbsp

White sesame seeds – 2 tsp
Peanuts – 4 tbsp 
Cashew nuts - 3 tbsp

Garnish with:

curry leaves- 1 sprig

cilantro/ coriander leaves (chopped)- 1 tbsp

PREPARATION:

Wash and clean the Brinjal,  Slit it and fry in oil 4 minutes.        Dry Roast the  items mentioned except coconut and then grind them  . Grind the tomatoes also.

Soak the tamarind in 1 cup water for 20 minutes. Squeeze it and get the extract.

In a separate pan, heat the cooking oil and splutter the cumin seeds, mustard and red chillies  then add the chopped onions and saute it to golden brown.

Add the Ginger - Garlic paste and saute till the raw smell goes out. Now add the tomato paste and add some salt and saute for few min. Add the green chillies and then add the ground paste and cook for 10 or 15 min. The pan may get sticky so add water little by little. Now add the  tamarind extract.  When the Raw smell of the paste goes off, add the brinjals but take care not to smash them ... just cook as it starts boiling and  turn off the fire.

Garnish with chopped cilantro and serve hot. It goes well with any kind of Briyani or for Steamed Rice!