BRINJAL CURRY

This gravy brinjal curry is made to be eaten with rice rather than roti. Many make this curry with different variations and I have preferred to keep it simple. 

INGREDIENTS:

Brinjal - 5

Onion - 1

Coriander seeds - 2 tsp

Urad dal -1/2 tsp

Red chilli - 4 to 5

Asafeotida

Curry leaves

Grated coconut - 3/4 cup

Tamarind - small lemon sized

Jaggery - small piece

Turmeric powder

Salt

METHOD:

1. Heat oil in a pan and add mustard seeds, urad dal, red chillies and curry leaves.

2. Add sliced onion and fry it till brown.

3. Add thin slices of brinjal and fry till it cook.

4. In another pan heat oil, coriander seeds, urad dal, red chillies, asafeotida, curry leaves and fry it.

5. Add grated coconut, fry it and grind it to a fine paste with tamarind, jaggery, turmeric powder.

6. Add the grounded paste to the cooked brinjal along with salt and water.

7. Cook it for 15 mins in low medium flame.

Serve hot with rice or roti!!!!!