5/5 (1)

This dish is one of my favorite dishes in South Indian cuisine. I have learnt this dish from my mother. It not only goes well with rice, but also with dosa and chapathi as well. My husband was also hesitant at first to try it with dosa or chapathi. But later he too loved it. You can also give it a try.

Below are the list of ingredients required for the same.

Ingredients:

Servings: 4

1. Onion finely chopped – 3/4 cup
2. Tomato puree – 1/2 cup
3. Garlic – 8 cloves (crushed)
4. Brinjal – 4(big in size, cut into long stripes)
5. Cumin – 1/2 teaspoon
6. Mustard – 1/2 teaspoon
7. Turmeric powder – 1/4 teaspoon
8. Chilli powder – 1 tablespoon
9. Coriander powder – 1.5 tablespoon
10. Tamarind water – 1 cup ( extract from one small lime sized tamarind)
11. Grated coconut – 3 tablespoons
12. Cashew – 3
13. Poppy seeds – 1/4 teaspoon
14. Salt – As required
15. Oil – 3 tablespoons

Method:

1. Heat oil in a kadai. Add mustard, cumin seeds and garlic and saute for a minute.

2. Add finely chopped onions and saute until golden brown.

3. Add the tomato puree and saute for few minutes.

4. Next, add the brinjal (otherwise called eggplant) and saute until the color changes.

5. Add 1 cup of tamarind water which was extracted from one small lime sized tamarind. Then add 2.5 cups of water along with turmeric powder, chilli powder, coriander powder and salt. Mix it well and cook for 15 to 20 minutes in medium flame until the brinjal is cooked well.

6. To prepare the coconut paste: add grated coconut, cashews and poppy seeds to a mixie jar and grind it to a smooth paste.

7. Add the paste to the brinjal curry and cook for another 10 minutes. Taste the curry and add more salt if required.