Also known as aubergine, this is vegetable curry is sweetish and is great with white rice. This is crispier than the mild brinjal curry. However, it is quite mild and might need a spicier accompaniment as well.
Ingredients
1.
250g brinjals
2.
1 onion, chopped
3.
3 - 4 green chilies, sliced, and if desired deseeded
4.
1 sprig curry leaves
5.
1” pandan leaf
6.
¼ tsp turmeric powder
7.
½ tsp salt
8.
1 tsp chili powder
9.
Oil for deep frying + 1 tbsp
10.
1 tbsp tamarind, soaked in hot water and de-seeded
11.
3 - 4 cloves of garlic, chopped
12.
2” ginger, chopped
13.
3 tbsp thin coconut milk
14.
¼ cup thick coconut milk
Serves 6
Method
1.
Halve the brinjal and then halve it again. Slice lengthwise into about 2” pieces
2.
Add salt and turmeric powder and squeeze the extra water out. Deep fry and leave aside
3.
Heat 1 tbsp of oil and sauté onion, garlic and ginger. Add the curry leaves, panadan leaf, green chili
4.
Add tamarind, thin coconut milk and the fried brinjal
5.
Add the thick coconut milk, bring to boil, adjust seasoning and remove from fire
Curries
