Traditional Brinjal Curry

A perfect blend of aromatic spices and softened brinjal combo , is always a hit among the Brinjal lovers. I am bringing this very simple dish to you from my Mom's cuisine

Ingredients:(Serves 3)

1. Brinjal - 300gms (Slice them into half inch thick piece)

2. Channa dhal - 1 tbsp

3. Coriander seeds - 1and 1/2 tbsp

4. Urad dhal - 1 tsp

5. Dry red chillies - 5-6(For medium heat. If you like it hot add upto 7-8)

6. Oil - 2-3 tbsp

7. Mustard Seeds - 2 tsp

8. Curry leaves - Few

9. Hing - a Pinch

10. Salt to taste

Method:

1. In a pan, add some oil and add the Channa dhal, urad dhal and coriander seeds. Once the dhal and coriander seeds, starts turning color, add the red chillies, Fry them well.

2. Once the lentils and chillies turn color and you start getting a nice aroma of the corianderseeds, take it off the flame and allow it to cool, and grind it into a Coarse mixture.

3. Add oil to a frying pan. Add mustard seeds and wait for it to splutter. Add the curry leaves and Hing.

4. After a couple of minutes, add the sliced Brinjal and some salt(This will help the Brinjal to cook faster)

5. Allow it to cook until the brinjal becomes soft, but still retains its texture. This might take several minutes.

6. Now keep the flame on high for 2 minutes and gently fry continuously. By this, the cooked Brinjal starts browning beautifully.

When the brinjal becomes crisp, add the ground powder.

7. Mix well, you can check for salt now. If required can add some more.

A small tip: The brinjal starts getting softer, once added to pan. make sure to fry or stir it gently, so that the pieces do not loose their texture.

Brinjal curry is ready to be served as sidedish with most of traditional kuzhambhu or sambhar varieties.