Brinjal curry / vazhuthana curry

;     BRINJAL CURRY/ EGGPLANT   

                       CURRY

  

Brinjal curry / vazhuthana curry

 This is a one more recipe of brinjal. The blend of fried brinjal , tomatoes, shallots coconut paste and a few flavors makes this curry extremely delightful. There are so many recipes  of brinjals in various sorts. This is an exceptionally simple recipe.

           Cuisine - South Indian

           Course - Lunch

          Number of portion - 4 - 5


Combination :-

* Boiled rice + brinjal curry + pappadam


INGREDIENTS :-

* Brinjal - 3

* Shallots - 10 

* Garlic - 4

* Tomato - 1

* Green chilly - 2

* Tamarind - 1 gooseberry sized

* Turmeric powder - 1/4 Tsp

* Chilly powder -1 Tsp

*Fish masala powder- 3 Tsp

* Salt - to taste

* Fenugreek seeds - 1/4 Tsp

* Asafoetida powder - 1 pinch

* Jaggery powder - 1/2 Tsp

* Grated coconut - 4 Tbsp

* Fennel seeds - 1/4 Tsp

* Curry leaves - 1 sprig

* Coriander leaves - 1 Tbsp

* Coconut oil - 3 Tbsp


METHOD :-

* Wash the brinjal and cut into medium pieces.

* Put a pan on the stove add 1 Tbsp of oil then slightly  fry the brinjal pieces.

Brinjal curry / vazhuthana curry


* Put an earthen pot or a kadai on the stove add 2 Tbsp of oil when it becomes hot add Fenugreek seeds.

* Then add garlic pieces and green chilly saute it for 1- 2 minutes. 

* Add shallots pieces and curry leaves,  saute it till light brown colour, turn the flame low. Then add chilly powder, turmeric powder and fish masala.

* After that add Tomato pieces. Saute it till the oil seperate.

* Add tamarind paste along with enough water and salt.

* Let it boil for 5 minutes. Then add fried brinjal , again boil for 2 minutes.

* Grind the coconut along with fennel seeds. Add this to the brinjal curry.

*Let this boil for 2 - 3 minutes. Add coriander leaves, asafoetida powder and jaggery powder. Then switch off the flame.

* Tasty brinjal curry is ready to serve. Serve hot with boiled rice.

          Enjoy!!!!


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