check out my other brinjal recipes.
Preparation time : 10 minutes
Cooking time : 15 minutes
serve: 3 – 4
Brinjal – 5 medium size ( 2 cups when u chop the brinjal)
Onion – 1 medium size
tomato – 1 medium size
Salt – as required
Turmeric powder – 1 tsp
Coriander powder – 1 tbsp
Red chilly powder – 1 tbsp
Tamarind – a pinch
Cooking oil – 2 tbsp
Mustard seeds – 1 tsp
Urad dal – 1 tsp
Curry leaves – to temper
Coconut oil – 1 tsp to drizzle finally
Finely chop all the vegetables, and place it in the Vessel,
Now add the salt, turmeric powder, coriander powder, red chilly powder and tamarind, if you do not have coriander and red chilly powder, just add the sambhar powder enough. then pour the water immerse level of water is required. some times i add aachi vathal kuzhambu mix.. seriously it works better.
Pressure cook the mixture for 3 to 4 whistles, then off the flame, and open the lid and mash it completely by using the ladle. Then Heat the kadai and pour the cooking oil , once heat add the mustard seeds, urad dal and curry leaves, once cracked add this gravy and allow it to boil completely at one point u can see the gosthu getting thick off the flame and add the coconut oil and mix again
Serve Hot With Idly / dosai or Chapathi.
- This can be made without Onion and Garlic too.
- What ever spice you have just add, it will be awesome
- Adding Coconut oil in the last is must, you feel the taste.
- Any brinjal variety should work best.