Oil brinjal curry recipe
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Let see how to Cook authentic tamil food Oil brinjal curry recipe from scratch by following Step By Step instructions..
By indiantamilrecipe.com |
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INGREDIENTS:
- Brinjal (Egg plant) - 1/4 kilogram
- Shallot (sambsr onion) - 15
- Chopped Tomato - 2
- Coconut - 1/2 (small coconut)
- Garlic - 10 clove
- Mustard seed - 1/2 teaspoon (tsp.)
- Fenugreek seed - 1/2 teaspoon (tsp.)
- Masala powder - 4 teaspoon (tsp.)
- Tamarind juice - 2 cup
- Sesame oil - 2 teaspoon (tsp.)
- Curry leak - 10 count
- Salt - to taste
PREPARATION:
- Crush the garlic cloves.
- Slit the brinjal (egg plant) a the top and bottom.
- Chop half the shallot (sambar onion).
- In a pan het oil and sauté the brinjal (egg plant) until sautéed.
- In a pan heat oil add chopped tomato, not chopped shallot (sambar onion) and sauté until they are sautéed. Cool this to room temperature. Grind this along with coconut into a fine thick paste by adding water as needed. NOTE: tomato has water so adjust water carefully.
- In a pan heat oil. add mustard seeds, fenugreek seeds once the mustard seeds stop splattering add chopped shallot (sambar onion), curry leaves and sauté until they become translucent.
- Now add crushed garlic and sauté until the raw smell is gone.
- Now add the ground coconut paste, curry powder and mix well.
- Now add tamarind juice, little water if needed, salt and bring to boil.
- Now add the sautéed brinjal (egg plant) and cook until the oil starts separate from the curry and the brinjal (egg plant) is cooked.
NOTES:
- Goes well with rice.
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