This is a quick & fuss-free version of the famous Andhra style brinjal curry and it doesn’t require any elaborate cooking. I have also skipped peanuts & a few other ground ingredients but feel free to add them if you prefer.
- Brinjal/eggplant – 6-7 small (whole brinjals)
- Onions – 1 small(chopped)
- Garlic – 2 cloves crushed
- Curry leaves – 1 sprig
- Vegetable oil – 3- 4 tablespoons
- Mustard seeds – 2 teaspoons
- Cumin seeds – 1 tablespoon
- Moong dal – 1 teaspoon
- Cinnamon stick – 1 inch
- Cloves – 2
- Asafoetida – a pinch
- Salt to taste
- Coriander powder – 1 tablespoon
- yogurt/curd – 2 teaspoons whisked
- Powdered jaggery/brown sugar – ½ tablespoon
- Tamarind extract/juice – ¼ cup (soak tamarind pulp in warm water, squeeze & extract the juice)
- Chopped coriander leaves for garnishing
For the Coconut paste:
- Fresh grated coconut/dry coconut powder – ½ cup
- Poppy seeds – 1 teaspoon
- Sesame seeds – 2 teaspoons
- Turmeric powder – ½ teaspoon
- Red chilli powder/ground Cayenne – 1 tablespoon
- Kasmiri red chilli powder/smoked paprika – 1 teaspoon
- Salt – 1 teaspoon
- Heat 2 tablespoons of oil in a wide heavy bottomed pan over medium heat. Temper mustard, cumin seeds moong dal until they splutter. Add chopped onions, curry leaves and asafoetida and saute until the onions turn soft. Add crushed garlic, saute for a minute and then add coriander powder and salt.
- Remove the stems from the brinjal and cut them half way through, lengthwise (resembling an X). Add the half slit brinjal into the pan with an extra 2 tablespoons of oil and fry the brinjal with the onions. Cover with a lid and let it cook for 5 minutes over medium-low flame. Next add a cup of water and let the brinjal cook on high flame for about 10-15 mins until they turn soft.
- Meanwhile, add all the ingredients listed under ‘coconut paste’ to a blender and grind with a little water until it forms a smooth paste.
- After 15 minutes of cooking the eggplant, add the ground masala paste and mix well. Pour in the tamarind juice, add the powdered jaggery and let it boil on medium flame for 7 minutes with the lid on.
- You know it’s done when the eggplant is cooked through and the oil floats on top. Finally whisk in 2 teaspoons of yogurt, turn off the stove and garnish with fresh cilantro. Serve hot with roti or biriyani!