Wednesday, November 4, 2009

Brinjal curry

Brinjal curry
Small violet brinjals - 1/4 kg
Chana dal - 3 tsps
Urad dal - 1 1/2 tsp
Daniya seeds (coriander seeds) - 3 tsps
Whole red chillies - 4
Hing (asafoetida) - 1/2 tsp
Curry leaves - few
Salt as required
Mustard seeds -2 tsps
Cut brinjals into small lengths and put them in water and keep so that they do not turn black.
Take kadai and pour little oil and roast chana dal, urad dal, red chillies, daniya seeds and the curry leaves.
Now powder these items coarsely.
Now take a kadai and pour oil in it and season with mustard seeds and urad dal and hing and drain the water from the brinjal and add to the seasoning.
Now add the salt and the coarse powder masala and mix nicely.
Now close the brinjals with a lid and cook on a low flame and keep stirring off and on.
After the brinjal is cooked nicely remove from fire.
Now have hot with rasam rice or any rice of your choice.


  1. The podikkari looks awesome with the brinjals holding shape yet coated well too.

  2. Reminds me of how my mother cooks Brinjal...great recipe!

  3. Nice. we don't cook brinjal so often but I will have to try this.

  4. this is different way from how I make..will try this..

  5. Nice one. Will try this and give you the feedback.

  6. Well now, I learned something new....brinjal ... eggplant. Hey, this looks very good and I love the spices you put together for this.

  7. these violet brinjals taste great ( compared to the giant ones I find here); curry looks yummy!

  8. I do not enjoy brinjal...... [I sulk now :-(] But it is my hubby Jijaji's favorite..they just love it.... I prepare for him... with other options for myself...


  9. Your brinjal curry looks perfect
    Will go nice with hot rice

  10. Brinjal curry looks delicious and great with rice.