This is a spicy and tangy curry made out of Brinjal. It's predominantly made as a side dish to Briyani. Tanginess complements briyani very well.
Ingredients (தேவையான பொருட்கள்):
- Eggplant/Brinjal / கத்திரிக்காய் - 500 gm
- Ginelly Oil 1 / நல்லெண்ணை - 1 Cup
- Onion / வெங்காயம் - 2
- Green chillies / பச்சை மிளகாய் - 4
- Turmeric powder / மஞ்சள் தூள் - 1 tsp
- Coriander powder / தனியா தூள் - 1tbs
- Salt to taste - உப்பு
- Tamarind thick puree - புளி கரைச்சல் 1cup
- Sesame seeds / எள் - 3/4 cup
- Chilli powder / மிளகாய் தூள் - 0.5 - 1 tbs
Seasoning (தாளிப்பு):
- Mustard seeds / கடுகு - 1tsp
- Cumin seeds / சீரகம் - 1tsp
- Curry leaves / கருவேப்பிலை
Method (செய் முறை):
- Wash and cut the eggplants in to medium pieces and put it into bowl of water .
- Finely chop the medium sized two onions and the green chillies.
- Fry the white sesame seeds and grind it in to fine powder.
- Heat the kadai and add the 1 cup of oil.
- When the oil is hot add all seasoning ingredients.
- Once when the seeds splitters add the finely chopped onion.
- Fry the onion well until it becomes soft and translucent.
- Add the green chillies and fry for few mins and add turmeric powder,salt to taste and coriander powder & chilli powder and fry well until the raw smell goes.[Depending on ur spice level u can add the chilli powder].
- Now drain the water from the bowl and add the eggplants and fry till it becomes soft and well cooked.
- And now add the tamarind puree and let it boil on medium for 5-8 mins or until oil collects on top.
- Add the ground sesame powder and mix it well and let it cook for another 3- 5 mins.
- Once the oil collects on top of the gravy its ready to serve.
- Remove from flame and serve hot with rice.
