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How To Make Baingan Masala Curry


May 31, 2018

PREPARATION TIME

COOKING TIME

SERVES

2-3

PREPARATION LEVEL

Easy

Brinjal Curry or Eggplant Masala curry is a traditional south Indian dish packed with flavour and lots of masala to tickle your taste buds. Watch and learn this scrumptious curry by Preetha in the comfort of your home and let us know your feedback.

INGREDIENTS

    Pitlai Podi / Pitlai Powder / Mix Gravy Powder
    ½ cup grated coconut
    ½ tbsp oil
    Hing- pinch
    ½ tbsp chana dal
    ½ tbsp urad dal
    1 tbsp coriander seeds
    4 nos dried red chillies, broken
    Salt to taste
    For curry:
    1.5 tbsp sesame seed oil
    Curry leaves
    1 tsp mustard seeds
    1 cup brinjal, cubed
    Pinch turmeric powder
    Salt to taste
    Hing dissolved in water
    Gooseberry sized tamarind dissolved in water
    1/3 cup boiled peanuts
    1 tbsp jaggery
    Water
    Coriander leaves

DIRECTIONS

1. Dry roast coconut on a medium flame till colour changes. Keep aside to cool.
2. Heat oil and fry hing.
3. Add dals . Roast on a medium flame till the dals change colour.
4. Add coriander seeds and dried red chilies. Roast on a medium flame till you get the aroma of coriander.
5. Grind along with coconut and salt to a semi coarse powder.
6. In a pan, heat oil and add mustard seeds. Once it crackles, add curry leaves, brinjal, turmeric, hing and cook on a medium flame for a minute.
7. Add tamarind water. Cook on a medium flame till raw aroma of tamarind disappears. Add ground powder, peanuts and enough water for gravy consistency.
8. Simmer on a medium flame with jaggery for 2 minutes. Garnish with coriander and serve with rice and appalam or flatbreads.

About Preetha SrinivasanFollow On

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Preetha’s endeavour is to promote south Indian cuisine through her YouTube channel, Dakshin Curry. She absolutely loves curry leaves, and can fit them happily into in any recipe. For those of you who curse the poor thing, dry roast and powder them or use them in your dishes and enjoy the health benefits she says.

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