Monday, April 2, 2012

Oil Brinjal gravy / Enney katharikkaay kuzhambu


Brinjal - 8
Onion - 1
Tomato - 1
Garlic - 4 cloves
Cumin - 1/2 teaspoon
Thick tamarind pulp - 1/2 cup
Red chili powder - 2 teaspoon
Corriander powder - 3 teaspoon
Turmeric powder - 1/2 teaspoon
Scraped coconut - 3/4 cup
For seasoning: Mustard seed, Urad dal, Fenugreek, Cumin, Curryleaves
Oil - 1/4 cup
Salt - as needed

  • Slit the brinjals at he tip.
  • Add 1 teaspoon oil to the pan and season mstard seeds, urad dal, fenugreek, cumin and curry leaves.
  • Add long sliced onions and garlic; saute well.
  • Cut tomato into small pieces, add to the pan and saute well.
  • Add the remaining oil to the pan; add brinjals and saute well till they get brown colour.
  • Add little water to the tamarind pulp ; add red chili powder, corriander powder, turmeric powder and salt and pour this mixto the pan and cover it.
  • Grind coconut and cummin to a nice paste.
  • After the brinjals get cooked well, add coconut cumin paste and switch off the stove when it comes to a boil.

. Learnt from: Mrs. Padma, my mother

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