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Kerala Style Brinjals


Small brinjals
8 to 10
Onion finely chopped
2 cups
Garlic grated
1 tsp
Ginger grated
1 tsp
Curry leaves
1 stalk
Coriander leaves finely chopped
1 tbsp
Turmeric powder
½ tsp
Tamarind pulp
2 tbsp
Whole red chillies dry
Coriander seeds
1 tsp
Cumin seeds
½ tsp
Mustard seeds
¼ tsp
to taste 
3 tbsp

Remove stems of brinjals. Make 2 cross incisions at base of each. Soak in salted water for 10 minutes. Meanwhile, toast coconut on dry griddle, for 1 minute. Add chillies, coriander, cumin, toast 1 minute more. Dry grind to a medium coarse powder. Heat oil in earthen cooking pot or heavy pan. Add mustard seeds, allow to splutter. Add ginger, garlic, curry leaves. Stir. Add onions, turmeric, saute till onions are tender. Add spice powder and saute till mixed well. Add 2 cups water, salt, brinjals, and mix. Bring to a boil, cover and simmer for 15 minutes, stirring occasionally. Add tamarind pulp. Cook till brinjals are tender. Most of the water will be absorbed and oil will separate. Garnish with coriander.