Name: Fried brinjal curry recipe by Subashini Krish at BetterButter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: small sized brinjals 10 to 15; shallots 100 grams; garlic 6-8 pods; tomato 1; curry leaves few; tamarind lemon sized; gingelly oil 30 ml; thick coconut milk half cup(optional); Sambar Powder 2 teaspoons; turmeric powder half teaspoon; salt accordingly; jaggery a small bit

Ingredients Serving: 4

small sized brinjals 10 to 15
shallots 100 grams
garlic 6-8 pods
tomato 1
curry leaves few
tamarind lemon sized
gingelly oil 30 ml
thick coconut milk half cup(optional)
Sambar Powder 2 teaspoons
turmeric powder half teaspoon
salt accordingly
jaggery a small bit

Instructions

PICK 10-15 SMALL SIZED BRINJALS
SLIT THE BRINJAL FROM BOTTOM RETAINING THE CROWN AND CHECK FOR WORM. IMMERSE IN WATER TILL COOKING
CHOP SHALLOTS AND GARLIC
SOAK LEMON SIZE TAMARIND
HEAT 2 TABLESPOONS OF GINGELLY OIL IN A HANDI
ADD THE BRINJALS
FRY THEM IN MEDIUM FLAME
ADD 1 TEASPOON SALT
ADD 1/2 TEASPOON TURMERIC POWDER
ADD 1 TEASPOON SAMBAR POWDER
SAUTE WELL
COOK TILL BRINJALS ARE FRIED WELL AND TURNS BROWN
REMOVE AND SET ASIDE
IN THE SAME KADAI ADD CHOPPED SHALLOTS AND GARLIC
ADD 1 CHOPPED TOMATO
SAUTE WELL
ADD SALT AND TURMERIC POWDER AND SAUTE WELL
ADD 1 TEASPOON SAMBAR POWDER
NOW ADD THE TAMARIND EXTRACT
AFTER IT STARTS BOILING ADD A SMALL PIECE OF JAGGERY
ADD THE FRIED BRINJALS AND COOK COVERED FOR 10 MINUTES
THE OIL STARTS FLOATING AND ADD 1/2 CUP THICK COCONUT MILK(OPTIONAL)
AFTER A MINUTE GARNISH WITH CURRY LEAVES AND FRIED BRINJAL CURRY IS READY TO BE SERVED WITH RICE

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