Tuesday, 18 May 2010

Brinjal Curry - with homemade curry powder

I just love this brinjal curry. I would thank my mom a zillion times for this recipe. I since my childhood had loved the stuffed brinjal curry. But since it would require more oil, my mom tried this recipe once and I just fell for it. Tender small green brinjals taste best for this recipe.
brinjal curry hot in kadai

These days, I steam the brinjals in the microwave for the obvious reason of cutting down the oil consumed. If you are not calorie conscious you can skip the steaming of the brinjals. So first cut the brinjals and steam in the microwave for about 6-7 minutes and give it a standing time of 2-3 minutes before removing them from the oven. My microwave has a output of 750W. Adjust the time as per the output of your oven.

I'll first give the recipe for the curry powder. This powder can be stored in a air-tight container for months. You can use the curry powder for other veggies like bittergourd, okra etc.

Ingredients for the curry powder
  • Channa Dal / Kadala Parupu / Bengal Gram Dal - 1 Cup level
  • Coriander seeds / Dhaniya - 1/2 cup, heaped
  • Red Chillies - 10-12 (as per your spice level)
  • Oil - 1/2 tsp
  • In a skillet, roast all the ingredients with 1/2 tsp oil.
  • Powder the ingredients coarsely once cool and store in a air tight container.

Ingredients for the brinjal curry
  • Brinjals - 1 cup, steamed
  • Onions - 1/2 cup diced
  • Curry Powder - 2-3 tsp
  • Curry leaves - 1 sprig
  • Turmeric powder - 1/8 tsp
  • Red chilli powder - 1/2 tsp
  • Salt - to taste
  • Oil - as required
  • In a kadai, add about 2 tsp oil and add the curry leaves once its hot.
  • Add the onions and saute them with little salt. Adding a little salt to the onions releases the water from the onions and hence helping it to cook faster.
  • Once the onions are half done, add the brinjals, rest of the salt, turmeric powder and stir well carefully without breaking or smashing the brinjals.
  • Add the red chilli powder at the end. After a couple of minutes, add the curry powder. If you prefer more curry powder, you can add. It only enhances the taste.
  • Your brinjal curry is ready to be served.

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1 comment:

Padma said...

hey Pavi...nice recipes...post Madras Sambar recipe...

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