Description
One of the popular south indian curry dish often served as a side with rice and lentils. Very simple dish, requiring little basic ingredients and will be ready in minutes. (Egg plant curry / Brinjal masala / Vankaya curry)
| Ingredients | |
|---|---|
| 6 nos | Brinjal (cut into small pieces and store in cold water) |
| 2 nos | Onion (diced) |
| 1 no | Tomato (diced) |
| 1 no | Green chilli |
| ½ tsp | Ginger garlic paste |
| ¼ tsp | Mustard |
| ¼ tsp | Cumin seeds |
| ¼ tsp | Asafoetida powder |
| 1 tsp | Red chilli powder |
| 2 tsp | Corrainder/dhania powder |
| ¼ tsp | Turmeric powder |
| 6 nos | Curry leaves |
| 2 stks | Corrainder leaves |
| ½ tsp | Salt (or to taste) |
| 2 tbsp | Oil |
Instructions
Cut brinjal into bite size pieces and put them in salted water, this will prevent discoloration.
Heat oil in shallow pan and toast mustard, cumin and asafoetida, until it splutters. Add onion, chillies and ginger garlic paste and saute until brown, now add chopped tomatoes and brinjal; cover with a lid and cook until slightly soft about 3 minutes ; add all dry masala powders like turmeric, red chilli powder, dhania powder and salt and stir to combine.
Fry until the oil seperates from the gravy, garnish with fresh curry and corrainder leaves.
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