This brinjal gravy recipe i got from a very good friend of mine which they used to call as “Kathrikkai Puli illa Kuzhambhu”, which means Brinjal gravy without tamarind. For a person like me who hates to extract tamarind juice, this type of gravies are really most welcome. So i asked her the recipe and it sounded very simple and tried the next week and it turned out so well and i enjoyed with hot rice along with Green peas curry.
In this recipe the brinjals are cooked in the water which is used to rinse the rice. After a quick wash of uncooked rice take out the second water which is used to wash the rice, which we normally discard.
INGREDINETS:
| BRINJALS(EGGPLANTS) | 5-6 NO |
| WATER FROM WASHED RICE | 2 CUPS |
| OIL | 1 TSP |
| SHALLOTS | 4 |
| CORIANDER SEEDS | 1 TBLSP |
| CHANNA DAL | 1 TBLSP |
| RED CHILLY | 3-4 |
| COCONUT(GRATED) | 4 TBLSP |
| SALT | TO TASTE |
| TURMERIC POWDER | A PINCH |
METHOD:
- Cut the brinjals into four halves( i used the small one)
- In a pan add oil and roast the coriander seeds, channa dal, red chilly and shallots till the dal turns golden brown.
- Allow this to cool and keep it aside.
- Meanwhile cook the brinjals in the washed rice water, which is otherwise called as arisi mandi.
- Add salt and turmeric powder to this.
- Grind the roasted spices along with coconut into a fine paste, adding little water water to this .
- When the brinjals are half cooked add this ground masala and cook nicely in a medium low flame.
- When the brinjals are completely cooked and the gravy becomes thick switch off the flame.
- Garnish with curry leaves and enjoy with hot rice.
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