Tuesday, 27 July 2010

Brinjal Tomato Curry

I love anything made with brinjal. I can go head over heals for it :)

When brinjal is cooked over naked flame and is used in dishes, it has a heavenly taste. Following dish is one such which can be had with rice, rotis.

  • Big Brinjal - 1-2
  • Tomatoes - 4
  • Onion - 2
  • Green chilli - 1
  • Garlic - 3-4 pods ( optional)
  • Coriander Powder / Dhaniya Powder - 2 tsp
  • Garam Masala - 1 tsp
  • Jeera - 1 tsp
  • Red Chilli powder - 1 tsp
  • Turmeric powder - 1/8th tsp
  • Coriander leaves - for garnishing
  • Salt - to taste
  • Oil - as required
  • Rub a little oil over the brinjal and put it on naked flame. Keep turning the brinjal once each side is done. Your brinjal should be almost charred from outside.
  • Put the brinjal in cold water. This will help in the skin coming off easily.
  • Peel the charred skin, remove the stalk of the brinjal. Mash the pulp and keep aside.
  • In a kadai, add oil. Once its hot, add jeera.
  • Add onions, garlic and green chillies and saute.
  • Add the dry masala powders.
  • Add tomatoes and saute well. When the oil leaves the curry, add the mashed brinjal pulp.
  • Add salt as required.
  • Garnish with coriander and remove.

Microwave Cooking
  • To cook the brinjal in microwave, rub a little oil over the brinjal and prick in a couple of places with a fork. Wrap the brinjal in a cling film and put it in the microwave. Cook for about 8 minutes. In microwave, the outer skin of the brinjal does not get charred like that done over stove top. Put the brinjal in water and remove the skin and the stalk.
  • Keep a microwave safe bowl with 1-2 tsp oil and heat for 30 seconds.
  • Add jeera and keep for another 30 seconds.
  • Now add onions, a little salt, turmeric powder, garlic, green chillies and mix well with a spoon so that the oil is well coated. Cook for 3 minutes.
  • Add tomatoes and cook for another 3-4 minutes.
  • When the mixture is almost done, add the dry masalas and cook for 2 minutes.
  • Add the mashed brinjal and cook for another 3 minutes.
  • Give it a standing time of 2-3 minutes before removing from the oven.
  • Garnish with coriander leaves and serve.

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