I learnt this recipe from my neighbor. I am a big fan of brinjal but my hubby is just opposite to me. So i rarely buy this veggie and cook only for me specially. I love my mom’s brinjal stuffed poriyal very much. Next to that , this is the second best. It can be made in jiffy. It tastes the best with dal , sambar and morkuzhambu rice. I relished with keerai kuzhambu ..!!
INGREDIENTS
To temper & saute
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METHOD
- Slit cut each brinjal into 8 pieces .Make thin slices so that it cooks quickly.Immerse in water till use. Soak tamarind in little water.
- Heat oil in a kadai and temper all the items given above in the same order.
- Saute onions till it turns transparent.Add the brinjal slices and saute for a minute.
- Add the sambhar powder ,saute for sometime.Then add the tamarind extract , jaggery ,required water & salt.
- Cover and cook for sometime.Switch off the flame once the brinjal is cooked.
****If u want in semi gravy consistency , switch off the flame when little water remains.It can be mixed in plain rice topped with ghee !!
Yummy brinjal curry is ready is to serve with dal rice , sambhar & morkuzhambu rice!!
NOTE
- Use long green brinjal variety. But i used the normal purple ones.
- When i made this curry , i had cut the brinjal into 4 pieces so it was big to eat. Then my neighbour told me cut into very small , thin slices the next time. I found the taste was blended well when brinjal is small.
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