EGGPLANT/BRINJAL CURRY

This is a traditional eggplant/brinjal curry from Karnataka.

INGREDIENTS:

1. Eggplants/brinjal – 2, chopped into 1-inch length pieces.

2. Mustard seeds – 1 tbsp.

3. Urid dal – 1 tbsp.

4. Curry leaves – few.

5. Tamarind juice – 2 tbsp.

6. Jaggery -- 1/2 tsp.

7. Oil – 2 tbsp.

8. Asafoetida/hing – pinch.

9. Salt to taste.

10. Masala powder freshly made.

Masala powder:

1. Chana Dal – 2 tbsp.

2. Urid dal – 1 tbsp.

3. Cinnamon – 2 inch stick.

4. Cloves – 2.

5. Poppy seeds – 1 tsp.

6. Coriander seeds – 2 tbsp.

7. Dry red chillies – 2.

Dry roast all the ingredients in a pan and grind into a fine powder, do not add water to it.

METHOD:

Chop the eggplants and soak them in water so that they don't discolor. Heat oil in a heavy bottomed pan and temper with mustard seeds, urid dal, hing and curry leaves. Now, drain the water from the chopped eggplants/brinjal and add to the pan, saute it and cover and cook. When it is half done, add salt, tamarind juice, jaggery, freshly made masala powder and mix well. Add little water if required and cook until done. Serve hot with rotis or rice.