BRINJAL MASALA CURRY : METHOD 3

 Brinjal /eggplant is one of my favourite veggies. Hence,i love any kind of dish involving this veggie. My mom always incorporates shallow fried brinjal in puliyogore.Inclusion of the veggie,escalates the flavour of puliyogore. Hence,I always prefer badanekayi gojju chitranna to plain version. Gojju chitranna implies puliyogore /tamarind rice in Kannada. This particular curry goes well with plain rice,jeera rice,chapati /phulka. I  have the habit of mixing and eating any kind of vegetable curry or palya,  with plain rice and then proceed with sambar and rasam.I really loved this curry with plain rice with a dollop of ghee.

 

 

 

 

 

 

 

INGREDIENTS TO GRIND

 

COCONUT GRATINGS- 1 1/2 CUP

 

SHALLOTS- 4 NOS

 

FENNEL SEEDS- 1 TSP

 

PEPPERCORNS- 3/4 TSP

 

CASHEW NUTS- 5-6  NOS

GREEN CHILLIES- 2 NOS

GARLIC CLOVES- 5 NOS

GINGER- 1/2 INCH

CORIANDER LEAVES CHOPPED- 1 1/2 TBSP

 

CLOVES-2 NOS

 

CINNAMON- 1 STICK

OTHER INGREDIENTS

BRINJAL- 500 GRAMS

TURMERIC POWDER-1/4 TSP

CHILLI POWDER- 3/4 TSP

SALT TO TASTE

OIL- 2 TBSP

 

CUMIN SEEDS- 1 TSP

PROCEDURE

1. Wash,wipe and slit brinjal length wise and keep it aside. You can use any variant of brinjal ; but,i feel the slender variant,colloquially called the ujala brinjal suits well for this gravy.

 

2. Grind all the ingredients cited above in raw form and keep it aside.

 

3. Heat 1 1/2 oil and add in the slit brinjal,half of amount of salt and fry well. At last ,add turmeric powder and check if the veggie is cooked.

 

4. Add 1/2 tbsp oil in a pan and splutter cumin seeds.Add the ground paste,remaining salt and fry well till the raw smell evades completely.

 

5.Transfer the sauteed paste over the cooked veggie and fry well in mild heat for a minute and switch off

6. Garnish with chopped coriander leaves.