Brinjal Masala Curry

#EnnaiKatharikai -  #BrinjalMasalaCurry is prepared with specially prepared coconut masala.
The coconut masala neutralises slightly bitter taste of brinjal.
So the curry comes out very tasty!!

Ingredients:
Tender small brinjal                           : 1/4 kg
Cooking oil                                        : 2 Tsp
Mustard seeds                                    : 1/4 Tsp
Urad dhal                                           : 1/4 Tsp
Turmeric powder                               : a pinch.
           
Ingredients for masala :
Coconut grated                                  : 1 Tblsp
Red chilli                                           : 2 or 3(adjust to taste)
Cumin seeds                                      : 1/2 Tsp
Fennel seeds                                      : 1/2 Tsp
Coriander powder                             :1/2 Tsp
OR
Coriander seeds                                 : 1/4 tsp
Garlic                                                 : 2
Onion                                                 : 1 medium size diced
Salt                                                     : 1/4 Tsp ( only for masala )
Curry  leaves                                      : 10 nos
Coriander leaves                                :a small quantity
Salt                                                    : 3 pinches

Method :
First grind all the ingredients except onion in a mixer without water.
Then add little water and make into a nice paste.
Now add cut onions and run the mixer for few seconds only.
Onion has to be ground in bits and pieces only, not into very smooth paste.
Keep aside.

Turn ON the stove.
Keep a kadai with 2 Tsp of cooking oil on a slow flame.
(The curry will be more tastier if oil is used liberally. But think of your health. )
Add mustard seeds & allow it to splutter then add urad dhal.
When urad dhal just starts turning golden color, add a pinch of turmeric powder and salt to the oil.
Then immediately add brinjal pieces.

Saute for a few seconds to mix salt and turmeric powder well with brinjal.
Cover the kadai with a lid.
When the pieces of brinjal become soft add the prepared masala.
(Do not overcook brinjals as it will get mashed.)

If you want the curry to be hot & spicy add 1/2 Tsp of red chilly powder.
Adjust salt.
Mix well to completely coat the brinjal pieces with masala.
Keep stirring at regular interval till the water completely dries up.
Transfer into a serving bowl.
Garnish with coriander leaves.

This dry curry goes well with sambar rice, 


rasam rice and also curd rice.






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