Monday, July 02, 2007

Recipe: Brinjal Masala curry

I have been preparing this curry for a long time. I don’t think I learnt it from any recipe book or from anyone. I just started making my own recipes and this one turned out to be superb. I learnt how delicious it was only when my sister-in-law asked me once, “I understand you prepare a new variety or brinjal curry that is just superb, how do you make it?”

Here is the recipe.

I use the round violet brinjals for this.


Dhania : 1 tbsp,
Chana dal: 1 tbsp+1tsp
Urad dal: 1 tbsp.+1tsp.
Hing : size of a pea
Red chillies : 2 or 3
Curry leaves : few
Brinjal: 250 grams
Onion: 1 big (100gms)
Tomatoes: 200 gms
Turmeric powder: 1tsp.
Mustard seeds : 1 tsp.
Salt to taste
Oil : 2 tbsp.

Coriander leaves for garnishing


Wash and cut the brinjals into 2” long pieces. Cut onions into small pieces. Cut the the tomatoes into small pieces.

Roast the hing, dhania, 1 tbsp. chana dal, 1 tbsp. urad dal, red chillies, and few curry leaves to a light pink color. Cool and coarsely powder.

Heat the oil, add mustard seeds. When they start spluttering, add the urad dal and chana dal. When they turn light pink in color, add the curry leaves and onion and saute until onions turn light pink in color. Add the tomatoes and saute until they are mushy. Add the brinjal and turmeric powder and salt and saute in medium heat until brinjal is cooked. Add the ground powder and remove from heat. Garnish with finely cut coriander leaves.

Serve with rice or chapatis.


Update: Needless to say, this post along with my recipe for Vangi bath and my first post on brinjals are my entries for JFI July.


Suganya said...

How does onion taste with hing? My mom taught me never to add them in the same dish. Just wanted to know..

Roopa said...

wow the curry looks delicious. We make a similar powder and store as curry powder.

Ammupatti said...

Hi Suganya

I have been using hing and onion in the same curry for long. Actually, our "vengaya sambar" with pearl onions has hing as one of the important ingredient.My friend Veena, who cannot think of any dish without onion, starts all her recipes, with heat oil, add mustard, hing....

Anyway, I suggest you try using onion and hing in the same dish and let me know.

Thanks for the comment.

peearkay said...

Read the Brinjal recipes and details about griha pravesam.
When i read about your griha pravesam 19 years back inspite of no facilities it was easy and now inspite of somany facilities how difficult......
The recipes developed lot of old memories esesially since i am staying alone from family eating only alloo all the three times.

Anonymous said...

i read a recipe for yennai katrikkai thro the link in ur blog for jfi. i know that u also have a yennai katrikkai recipe. is it different from what i read.


Fantastic recipes...
Thanks for sharing us. Do you want to visit me? I'll be waiting with "my hobbies".

Anonymous said...

Ammupatti, I tried your brinjal curry (thats featured on your homepage).Just came out amazing. I am sure I am going to be a regular visitor to your webpage from now on.

Ammupatti said...

Hi Peearkay,
I hope you will be able to try out some of my recipes just as a change from aloo.

Hi anonymous,
I do have a recipe for ennaikathrikkai which i plan to post sometime soon. You can decide if it is different from the one you have read.

Hi Meera,
Glad to learn that the brinjal curry came out "just amazing". Happy Cooking!

Deepika said...

Ammupatti, I tried your recipe for brinjal curry and it came out absolutely tasty! I just love it and am coming back for more.

Anonymous said...

Dear Ammupatti,

I prepared this dish today and it came out very tasty !
It is onto the favourite list of my husband
and mine :-)

Ammupatti said...

Hi Anonymous

I am glad you and your husband liked the brinjal masal.
Best wishes

shyamala said...

HI Youa can also small pieces of green capsicum along with the onions . It tastes and smells very good .

khushi said...

nice recipe.
try this new one also:

Anonymous said...

please send some recipe to make easymy mail