eggplant curry Recipe Video
This recipe is loosely based on a recipe from a book. The amount of ingredients are all my own approximation but it turned out very tasty, a perfect combo with roti, pulao or biryani (like they serve it in Hyderabad)
Ingredients
6 purple baby brinjals
2 tbsp white sesame seeds
2 tbsp peanuts
2 tbsp grated coconut
1 onion, chopped fine
1" piece of ginger
2 garlic pods (or 2 tsp ginger garlic paste)
1/4 tsp turmeric powder
1 tsp jeera/cumin seeds
1 tbsp coriander powder/malli podi
1 tsp red chilli powder (or to taste)
A small lemon sized ball of tamarind
1 tbsp oil
Salt
Fresh coriander leaves for garnish
Directions
1. Dry roast the peanuts and sesame seeds separately until golden brown. Set aside to cool. Then, grind together with the coconut and little water to form a smooth paste.
2. Extract the tamarind paste in 1 cup warm water. Grind the ginger and garlic together if using fresh gg paste.
3. Fry the brinjals in oil until soft but still holds shape. Drain and set aside. In the same oil, fry the onions and ginger garlic paste until golden. Then add the ground paste and fry for a minute.
4. To this, add turmeric powder, chilli powder, jeera, coriander powder and salt. Mix well and fry for another minute.
5. Add the tamarind water, mix, then add the brinjals and cook closed for 5-10 mins. Garnish with fresh coriander leaves before serving.
2. Extract the tamarind paste in 1 cup warm water. Grind the ginger and garlic together if using fresh gg paste.
3. Fry the brinjals in oil until soft but still holds shape. Drain and set aside. In the same oil, fry the onions and ginger garlic paste until golden. Then add the ground paste and fry for a minute.
4. To this, add turmeric powder, chilli powder, jeera, coriander powder and salt. Mix well and fry for another minute.
5. Add the tamarind water, mix, then add the brinjals and cook closed for 5-10 mins. Garnish with fresh coriander leaves before serving.
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