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.

Ingredients:

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

Preparation:

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.

Enjoy!

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.