Remember my "Rotti post" ? with rotti i showed brinjal curry also but couldn't post it . So today i made it again to post . It came very well :) easy to make also . It is Karnataka's famous side dish , you can also see it in many hotel's serving it with chapati / rotti as a side dish in meals . Also in many functions it is cooked and served as North and South Karnataka people love it a lot.
Some body asked me to post it 1 month back only but i was busy with my son's exams and trip , so finally am giving surprise to her who asked me this brinjal curry :) . Let us take a look at this delicious brinjal curry .
Ingredients:-
- Brinjal 1/4 kg (3-4)
- Onion sliced 2 medium
- Chilly split 3-5
- Curry leaves 8-10
- Mustard seeds 1/2 tsp
- Cumin seeds 1/2 tsp
- Tamarind juice 1/2 tcup
- Sambar powder(home made) 1 tsp full
- Turmeric powder 1/2 tsp
- Jaggery 1 lemon size or little more
- Salt (as per ur taste) 1 tsp
- Oil 1 table spn
- Groundnuts/peanuts 2-3 tsp
- Niger seeds / gurellu 2-3 tsp
- Roasted gram powder 2 tsp
- Water 5 tcups
- Chopped / grated coconut 1/2 cup
- Garlic cloves 10-12
- Cumin seeds/jeera 1 tsp
Roast the niger seeds and peanuts together for 2-3 min on low flame and allow it to cool for 5 min.
Take a small blender it should be dry , after cooling add them to blender and make powder (grind for few seconds).Remove the powder to a plate or bowl and keep it aside.
To the same jar add ingredients mentioned under "To grind" grind for few seconds without adding water and keep it aside .
Keep a dry kadai/pan , keep medium flame add oil heat it for 2 min , add mustard , cumin seeds when they splutter add curry leaves chilly fry for 1 min.Now add onion slices fry for 2-3 min , add 3 tcups of water , now start cutting brinjal . now water is warm in kadai so directly cut and add the brinjal to kadai and mix well , let it cook for 4-5 min.
Now add salt , jaggery , tamarind juice , and grounded coconut mixture , 2 tcup of water and mix well . let it cook for 2-3 min stir in between.Add sambar powder and turmeric powder also and mix well.
Now add peanut n niger seeds powder , mix well . Close the lid and stir in between , cook for 6-7 min , you can see curry starts boiling after 4-5 min .
Finally spread roasted gram powder and mix well , turn off the stove .
Serve hot hot brinjal curry with roti/ chapati / phulka / rice / akki rotti , it goes well .
Note : -
1. After cooling curry will thicken so if you want add little more water while cooking according to gravy thickness you want .
2. You can also add capsicum slices with brinjal , it will also blend nicely .
3. If you have roasted peanut powder and Niger seeds powder separately u can add them separately no need to make the powder again.
Note : -
1. After cooling curry will thicken so if you want add little more water while cooking according to gravy thickness you want .
2. You can also add capsicum slices with brinjal , it will also blend nicely .
3. If you have roasted peanut powder and Niger seeds powder separately u can add them separately no need to make the powder again.
Plz comment below if u like this post , it really motivates me , thank u.
