Eggplant (Brinjal) Curry


Eggplant (Brinjal) – 2 medium
Tomatoes – 3/4 cup, diced
Sesame seeds – 2 tsp
Peanuts – 3 Tblsp
Coconut, grated – 2 Tblsp
Turmeric powder – 1/2 tsp
Coriander powder – 1 tsp
Cumin powder – 1/2 tsp
Garam masala – 1/2 tsp
Dry red chillies – 2
Green chillies, minced – 2-3
Curry leaves – a handful
Tamarind juice – 1/4 cup
Water – 1 cup
Coriander leaves, minced – 1 tsp
Salt to taste
Ghee – 3 tbsp

Wash and cut the Brinjals into round slices. Fry in a little ghee until they’re tender. Meanwhile, lightly roast the peanuts, sesame seeds and dry red chillies, then grind them into a paste along with the coconut, adding scant water. In another pan, cook the tomatoes in a little ghee until softened, then and the paste and fry for a minute or two. Add the remaining spices, green chillies and curry leaves, and sauté for a few minutes.

Finally, add the water, tamarind juice and salt and boil to thicken the gravy. Add the fried brinjal and cook, covered, over low heat for 15 minutes. Garnish with fresh coriander leaves and serve with chapattis



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