Thursday, November 6, 2008

Brinjal Curry


Brinjal - 4 nos - cut it length wise
Onion - 1 - cut into pieces
Tomato - 1 - chopped
Green chilli - 4 nos
Red chilli - 2 nos
Cumin seeds - 1 tsp
Turmeric powder - 1/4 tsp
Hing - A pinch
Salt - 1/2 tsp
Mustard seeds - 1/2 tsp
Oil - 2 tsp
Idly/dosai batter - 3 tsp - make it too thin by adding 7 tsp of water
Curry leaves - few
Coriander leaves - few - chopped


1. In a pressure pan or a vessel add brinjal, green chilli, onion, tomato, 1/2 tsp cumin seeds, turmeric powder, salt and add 1 and a 1/2 cups of water and cook well.
2. Drain the water, and smash the cooked brinjal and other stuff in a blender/mixi/ladle.
3. In a pan heat oil, add mustard seeds, cumin seeds. Wait until splutters, then add red chilli and curry leaves and add the drained water.
4. Add the smashed mixture and mix well. Add hing and excess salt if needed.
5. Let it boil for 5 mins. Now add the idly/dosai batter, which is mixed well and made thin by adding 7 tsp of water.
6. Stir the curry well while adding the batter, other wise batter will boil and remain as solid particles.
7. Stir for some time and leave it for 4 min. Finally and coriander leaves and finish.


Another variety of side dish for idly, and dosai. Instead of making the same chutney's, try different varieties....Very healthy food too.....