Category: Assorted Curries
Description: This Brinjal dry curry with the dhal powder is an ideal side dish with rice,chappatis or puris.
Preparation Time: 20 mins
MAIN INGREDIENTS:
Tender Purple Eggplant(Brinjal/Aubergine)– 3-4 medium size
Grated Coconut – 3 tablespoons
Salt – To taste
Turmeric Powder – ½ teaspoon
Lime Juice – ½ teaspoon
Curry Leaves – a few sprigs
Oil & Ghee Mixture – 3 tablespoons
FOR POWDERING:
Black Gram Dhal – 2 tablespoons
Bengal Gram Dhal-2 tablespoons
Coriander Seeds – 1 teaspoon
Dry Coconut-2 tablespoons
Red Chilies – 3
Asafoetida – 1teaspoon
FOR SEASONING:
Mustard Seeds – 1 teaspoon
Black Gram Dhal-2 tablespoons
Few Curry Leaves
METHOD:
1.Heat one tablespoon of the oil and ghee mixture, add Asafoetida and when it becomes almost black add all the other ingredients except dry coconut for powdering.
2.Fry on a medium flame till the Dhals turn golden brown, remove and cool.
3.Add the dry coconut and powder this mixture coarsely. Keep aside.
4.Wash and chop the eggplants into small cubes.
5.Heat the remaining 2 tablespoons of the oil and ghee mixture and add mustard seeds, black gram dhal and curry leaves.
6.When the mustard pops and the dhal turns golden brown add the chopped eggplant pieces.
7.Add salt and turmeric powder.
8.Sprinkle some water, mix gently and cover the pan.
9.Let it cook on a slow flame, stirring occasionally.
10.When the vegetable is cooked and all the water has evaporated, add the dry coconut,lime juice, dhal powder and mix gently and remove from the fire.
11.Serve hot with rice or chappatis.