Thursday, January 31, 2013

Tangy Brinjal

I always try to make something of my own when it come to vegeteraian recipes. This "Tangy Brinjal" is one among them... I was fed up of having "Ingy curry" always during onam sadhya's . This was in my mind long back. Everyone liked it also..... I quite liked it better tha n the usual ingy curry.....

  1. Brinjal(Aubergine/Egg plant) – ¼ Kg
  2. Water - 2 Cups
  3. Onion – 2 Medium
  4. Tomato – 2 Small
  5. Tamarind – a size of a small lime (if using paste – 2 Tsp)
  6. Turmeric powder – ½ Tsp
  7. Red Chili powder – 3 Tsp
  8. Fenugreek – 1 Tsp
  9. Gingelly Oil (Sesame/Nallenna) – 3 Tbsp
  10. Salt – as per Taste

  1. Gingelly Oil (Sesame/Nallenna) – 2 Tsp
  2. Mustard Seeds – 1 Tsp
  3. Dry red chilly – 2
  4. Curry Leaves – 2 Sprigs
  5. Asafoetida  - ¼ Tsp
  6. Fenugreek - 6-7 seeds
  • Cut brinjal into cubes. Heat 3 Tbsp of oil in a pan, add brinjal and fry it. Keep aside.
  • Boil 2 cups of water in a sauce pan or a chatty ,add brinjal to it and cook it. Add a pinch of turmeric powder also.

  • In the same fry pan(in which brinjal was fried) add onion, saute for 5 mins.Add tomato to it and saute for 5 more mins.
  • Now add turmeric , chilly powder and tamarind to it. Mix well until the raw smell is gone.
  • If there is no oil, add a Tsp of oil, heat it and add fenugreek to it. Mix of all of them well.
  • Keep it to cool. Grind it to a paste.
  • Add this paste to the cook brinjal, also add 1/2 cup water to it.Add salt and bring the curry to boil.Reduce the water. 
  • Add little curry leaves.
  • For tempering heat oil, add mustard seeds, dry red chilly, curry leaves and fenugreek to it.
  • Off the flame , and add asafoetida to it.
  • Pour it on to the brinjal curry.
  • Tangy Brinjal curry ready.
  • Serve it with hot rice , chappatti or as a dip.

1 comment:

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