Being an eggplant lover like to try different eggplant/brijnal recipes.Last week when I was watching this recipe in the regional channel I was so tempted.So without any second thought I tried,it came out so delicious and flavorful.
This curry goes very well with rasam and rice or it can be mixed with steamed rice,now on to the recipe........
Ingredients
| Ingredient | Quantity |
|---|---|
| Small round eggplant/kathirikkai | 8-10(cut lengthwise) |
| Onion(finely chopped) | 2(medium s1ze) |
| Tomato(finely chopped) | 2(medium size) |
| Ginger&garlic paste | 2tsp |
| Turmeric powder/manjal podi | 1/4tsp |
| Red chillypowder/milagai podi | 2tsp |
| Coconut milk | 3/4cup |
| Salt | 11/4tsp |
| Oil | 2tbs |
| Curry leaves/karivepillai | 1sprig |
| Coriander leaves/kothamalli | for garnishing |
| Mustard seeds/kadugu | 3/2tsp |
| Cumin seeds/jeeragam | 1/2tsp |
Method
Heat a pan with oil and splutter the mustard seeds and cumin seeds,trown in the onion and curry leaves,saute the it till translucent.Add in ginger&garlic paste,saute it for couple of minutes.Then goes in the chopped tomatoes and cook it until mushy.
Add the spice powders and give it a mix then add the sliced egg plants and stir it well,now add the salt and sprinkle little water and cook it in a medium flame till the eggplants become tender.
At this stage add in the coconut milk and cook in a high flame for one or two minutes.Add the chopped coriander leaves and mix it well.
Serve it with rice.
Enjoy......................................................
- Instead of coconut milk,regular milk can be used but the flavor will be more if coconut milk is used.
- The amount of chilly powder given is for slightly spicier version,it can be reduced according to personal preference.
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