Brinjal curry / Vazhuthananga Curry

Brinjal / Eggplant – 2 no.

Small onion – 10 (chopped)

Onion – 1 no.

Green chilli – 1 no.

Grated coconut – 1 cup

Red chilli powder - 1 tsp

Coriander powder - 1 tsp

Turmeric powder – ½ tsp

Garam masala powder – ½ tsp

Tamarind juice – ¼ cup

Curry leaves – 2 springs

Mustard seeds - 1 tea spoon

Cumin seeds – ½ tsp

Oil – 1 tsp

Salt – to taste

1. Clean and cut brinjal into small pieces and soak in water 10 minutes and drain out of water.

2. Heat 1 tsp of oil in a pan and add grated coconut and the shallots and fry till it become golden colour.

3. Then add red chilli powder, coriander powder, and turmeric powder and garam masala powder.

4. When the raw smell comes turn off heat and allow it to cool.

5. Grind it with tamarind juice and make a paste.

6. Heat 1 table spoons of oil in a pan and mustard seeds.

7. When it splutters adds cumin seeds, green chilli and curry leaves and sauté well.

8. Add brinjal pieces and sauté for 3 – 4 minutes.

9. Then add the coarse paste, 1 cup of hot water and salt into it and mix well.

10. Cover and cook for 10 minutes in medium flame.

Serve with rice / chappati.