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.....

Ingredients

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

Tempering

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

Preparation

• 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.