Brinjal Curry / Eggplant Curry

Ingredients

Small Brinjal /Eggplant – 10 nos

Onions  - 1 cup chopped

Garlic – 1 tablespoon chopped

Ginger – 1 tablespoon Chopped

Dry Red chilli/Kashmiri chilli – 2 nos

Grated coconut – ½ cup

Oil – 4 Tablespoons

Mustard – 1 teaspoon

Cumin Seeds – 1 teaspoon

Turmeric powder – ½ teaspoon

Coriander Powder – 2 teaspoons

Garam Masala Powder – ½ teaspoon

Salt - to taste

Water - as required

Curry leaves - 8 to 10 nos

Method

Make a crisscross cuts at the bottom of the brinjals leaving it intact near the stem. Now leave then in a bowl of water to prevent it from turning dark.

In a fry pan add 2 tablespoons of oil. When the oil is hot add onions, garlic, ginger, red chillies and fry well. Add little salt and fry till its half brown. Now add the coconut and fry till the coconut starts to brown. Now add turmeric powder and coriander powder and fry for 2 mins. Remove from heat and let it cool. Now grind this into fine paste by adding little water. In another kadai/fry pan add the remaining oil, mustard and cumin seeds, when splutter add the brinjals and fry for 2 mins. Then add the ground paste and add water if required. Allow it to cook in slow flame for 5 to 6 mins. Now add curry leaves and increase the flame and letting to boil for 1 to 2 mins. Add the gram masala powder and remove from the heat.

Brinjal curry can be had with plain rice or roti’s.