BRINJAL CURRY

My sons are not keen to eat any dish containing brinjal so I seldom cook them. Normally will add  Brinjal Curry when cooking fish curry or sambar, that also I'm the only one to complete this veggie.After much persuasion, they agreed to take a bite.

To my surprise they completed the whole plate of my Brinjal Curry, this means they really liked my preparation and wish to share with you how to cook them. Do adjust the red chili used as per your requirement.

BRINJAL CURRY RECIPE

INGREDIENTS

1 lb (500g) brinjal cubed
2 T cooking oil
2 tomatoes chopped
2 onions chopped
4 cloves garlic minced
salt to taste
2 cups water
1 T tamarind paste

ROAST WITH OIL AND GRIND

8 dry red chili
1 T gram dal
2 T coriander seed
1/4 teaspoon turmeric
2 T coconut
1/2 teaspoon asafoetida

SEASONING

Curry leaves
1 teaspoon oil
1 teaspoon mustard seed

T =  tablespoon

METHOD

* Heat the oil, fry the onion until light brown, add in garlic and tomato, cook until tomato turns soft. Add brinjal, stir for 5 minutes, pour in ground ingredients, stir well.

* Add 2 cups tamarind juice (add tamarind to the water) and salt, cover pan, cook until soft.

* Heat 1 teaspoon of oil, add the seasoning items and pour this onto cooked brinjal.

* Ready to serve