Another curry with eggplants/brinjals/aubergines, well I cook this vegetable quite often, not only because everybody at home likes it but also because it doesn't take much time to slice or chop it. I have used sliced baby eggplants and cooked them with ground coconut and fennel seeds, it tasted very good, a nice side dish to both rotis and rice..
Need to Have
- Small Brinjals - 10 small sliced
- Fresh Green Peas - 1/2 cup
- Mustard Seeds - 1/2 teaspoon
- Urad Or Black Gram Dal - 1 teaspoon
- Turmeric Powder - 1/4 teaspoon
- Curry Leaves - 10
To Grind
- Grated Coconut - 1 tablespoon
- Fennel Seeds - 1 teaspoon
- Onion - 1 small
- Dried Red Chilly - 1
Method
Grind coarsely the ingredients given under 'to grind'. Heat some oil, add the urad dal and mustard seeds, when the mustard seeds start spluttering add the sliced brinjals, peas, turmeric powder and salt. Cover and cook for about 5 minutes, till the brinjals are cooked but not mushy.
Remove the lid and add the ground masala, mix and keep sauteing for another five minutes or so till the raw smell goes and you get a nice aroma. Lastly add the curry leaves, saute for another minute, remove and serve warm with rice and dal or even with rotis.
Note
The red chilly I used was very spicy, so I stopped with one, add more or less depending on the spice level.
Do not add water while grinding the masala and don't make it into a fine paste.
While mixing and sauteing, take care not to break the brinjals.
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