This Brinjal curry is perfect for Briyani and pulav’s. I have accompanied this with Afghan lamb pilaf(Kabuli pulav) and it was too good. Let us move on to the recipe…
- Peanuts – 2 tbsp
- Tamarind extract – 1/2 cup
- Sesame seeds – 1 tsp
- Cumin seeds – ½ tsp
- Curry leaves – a string
- Onions – 1 ½ nos(medium sized)
- Brinjal / Baby eggplant– 5 nos (medium sized)
- Chilli powder – 1 tsp
- Salt to taste
- Turmeric powder – ¼ tsp
- Oil – 1 tbsp
- Peel and chop the onions to medium pieces. Clean, remove the stalk of brinjal and slit them from the bottom towards top, make sure that the pieces should not get separate from the brinjal.
- Dry roast peanuts for 5 mins, peel off the skin. Add a sesame seed to peanuts and fry till the raw smell goes off.
- Transfer it to a plate. Bring it to room temperature and grind it a fine powder.
- Heat oil in a kadai. Add cumin seeds and curry leaves, wait till they crackle.
- Add in the onions and fry till they are transparent.
- Add in the brinjal and fry for 5 mins. Cover and cook in medium flame, turn the brinjal once in a while.
- Remove the brinjal, add chilli powder and turmeric powder once when the brinjal changes its colour to brown.
- Sprinkle little water and cook for few mins, till the raw smell of the spice powders goes off.
- Add in the grounded powder, fry until the raw smell goes off.
- Pour in half a cup of tamarind extract and a cup of water.
- Cover and cook the brinjal.
- Remove the lid, when the brinjal is cooked and cook in medium flame, until the gravy thickens and the oil separates and floats on the top.
Serve hot with any briyani and pulav.