Skip to main content

Eggplant/Brinjal Fry




Ingredients
1 lb eggplants/Brinjal
1/2 large Onion chopped
salt and red chilli powder for taste




For Coarse ground paste
2 red chillies
4 green chillies
1 tbsp cumin seeds
small piece of ginger
2 big cloves of garlic


For Tempering/Popu
1 tsp mustard seeds
1 tsp jeera/cumin seeds
1 tsp chana dal
1 tsp urad dal
pinch of hing(Inguva)
1 clove of garlic chopped real fine
4 or 5 curry leaves
3 tbsp olive oil

Method
For Paste
If you have a mortar pestle on hand go ahead and use that. If not do not worry. Just throw the ingredients into the blender and give 3 or 4 pulses.



For Curry

Chop the onions and keep aside. Now take cold water in a big bowl and add some salt to the water. Cut the egg plant and throw the cut egg plant into the salt water. This will prevent discoloration of the eggplant. The size of the egg plant pieces has to be like the below picture. Try to chop the eggplants uniformly so that everything will cook at the same time.


Heat oil in a pan. Add the tempering ingredients except for the curry leaves and let them splutter. Now add the curry leaves and fry for 10 seconds. Add the ground paste and fry for 2 minutes.
Add the chopped onions and fry for 5 minutes or till they turn translucent. Now add the eggplant and salt. give it a gentle mix and close the lid. Usually the water from the eggplants will be enough to fully cook the eggplants. After 5 minutes if you do not see water oozing out of eggplants add 3 to 4 tbsp water and close the lid. Let it cook till all the water evaporates for about 10 minutes on medium flame. At this point take out a piece and taste to see if the eggplant is fully done. If not add about a tbsp or 3tbsp of water and let it cook. Also adjust the salt if needed.
Take off the lid and let all the moisture evaporate and the curry looks dry. Add the red chilli powder and turn off the flame. Garnish with coriander leaves.





Note
Add water only if it is absolutely necessary. Adding too much water or not adding enough oil will result in mushy baby food type eggplant curry. If the eggplants are fresh you do not have to add water. 

Comments

Popular posts from this blog

Andhra Style Chicken curry - mom style

Today I prepared a dish that made me feel like I am home - my mom version of chicken curry.

This dish is really easy and quick to make. And trust me, no matter how much of the curry you make it won't be enough for sure. Give it a try!!

Pulla attu / Sour Dosa

This is one recipe that jogs my childhood memories. People from coastal Andhra especially from village background will for sure be familiar with this Pullattu. There are lot of versions of how to make this tasty dosa.
I almost forgot about this item until one of our friend's mom made this for us for breakfast recently. I asked for the recipe from her and here I am posting it for you ..Special Thanks to aunty :)
Ingredients For Batter 2 cups thick butter milk(majjiga)
2 cups rice
1 tsp methi seeds(menthulu)
salt per taste
For Dosa finely minced green chillies, chopped onions and minced cilantro
Method For Batter Wash the rice. Soak rice and methi seeds in the buttermilk over night. Then in a mixer jar take rice, methi seeds, the buttermilk in which we soaked the rice, salt and grind to a smooth paste. The batter can be little thinner. Now take the batter into a bowl and leave it in a warm place to let it ferment overnight.
Stick it in the refrigerator the next morning.
To make t…

Apollo Fish

Somehow I do not like eating out very often but I crave for some dishes served at the restaurant. So I try to replicate them in my kitchen modifying the recipe my way to exactly match my taste buds.

The recipe I am posting today is one such dish. This was the first restaurant dish I fell in love with eight years back..The name itself will make my mouth water..ummmmm..

I made Apollo fish for the weekend and here is the recipe for you guys....Have a great weekend!!