Today’s Brinjal Curry is a very traditional and authentic recipe prepared on special occasions. In Chennai, especially in Muslim marriages, this brinjal curry is served with biryani and it tastes absolute awesome. This tangy tamarind based brinjal gravy is very easy to prepare. I tried this recipe last week, the gravy turned out to be delicious and definitely it’s a keeper Lets see how to prepare this unique brinjal curry recipe..:)
Brinjal / Eggplants - 7 to 8
Peanut - 2 tsp
Methi seeds - ½ tsp
Sesame seeds - 1 tsp
Oil - 2 to 3 tbsp
Curry leaves - 7 to 8
Pepper corns - 1tsp
Turmeric pwd - a pinch
Red chilly pwd - ½ tsp
Thick tamarind water - ½ cup
Fresh cilantro leaves
Salt to taste
Wash and slit brinjals to lengthy slices.
Roast peanuts, methi, sesame seeds in a dry pan.
Allow to cool and grind it to pwd.
Soak tamarind in warm water for 10 mins and extract thick juice out of it.
Heat oil in a fry pan.
Temper with peppercorns and curry leaves. ( optional ) Add the slit brinjals and stir well.
Add turmeric pwd, sambar pwd, salt and combine.
Keep the flame in simmer and stir for 2 more mins.
Now add thick tamarind water and bring it to boil.
Cook covered in simmer.
Once the brinjal is cooked ( take care brinjal shouldn’t turn mashy ) and the curry thickened, add the freshly grinded masala pwd ( of step 3 ) to the curry.
You can alter the spice levels according to your taste.
Turn off flame and garnish with fresh coriander leaves.
Tangy Brinjal gravy is ready with traditional yumm taste.
It makes an excellent combo with hot n spicy biryani’s.