Method - How to cook Brinjal Curry - Eggplant Curry.
Wash the brinjals, peel them and dip into the water.
Prepare the masala to marinate the brinjal: Take a whisked curd in a bowl and add gram flour, salt and garam masala to it and mix them well. Cut the brinjals into 11/2 inch square shape and put them into the masala. Mix them well with the masala and leave for 20 minutes.
After 20 minutes heat oil in a pan and put 6-7 pieces of brinjal into it. Fry them until they turn brown in colour. Take them out on a plate and fry rest of them in the same manner.
Wash the tomatoes and cut into big pieces. Separate the stems from the green chilli and wash them. Peel the ginger and cut into long pieces. Now put all the ingredients into the mixer along with roasted peanuts and make a paste.
Prepare the curry for the recipe: Heat 2 table spoon oil in a pan and keep the flame low. Now tamper the heeng and cumin seeds into the oil. Now put turmeric powder, coriander powder, red chilli powder and tomato paste in it. Roast the masala until the oil starts to float at the top. Now add whisked curd into the masala and mix well. Roast the masala again for a while.
Pour water (11/2 cup) according tot the preferred consistency of the curry you want to keep along with salt. Cook the curry until it starts to boil. Now put garam masala into it and let it boil for another 3 - 4minutes.
Put the fried brinjal pieces into the curry and cook it for 2-3 minutes on low flame. Turn of the flame and garnish the recipe with coriander leaves.
Brinjal Curry is ready. Serve it with chapatis, parantha and rice.
if you like onions then chop 1-2 onions and put it into the pan after tampering the cumin seeds. Roast the onions until it turns light pink in colour.
This preparation is for 4-5 people.
Time taken - 50 minutes.