Being an eggplant lover like to try different eggplant/brijnal recipes.Last week when I was watching this recipe in the regional channel I was so tempted.So without any second thought I tried,it came out so delicious and flavorful.
This curry goes very well with rasam and rice or it can be mixed with steamed rice,now on to the recipe........
|Small round eggplant/kathirikkai||8-10(cut lengthwise)|
|Onion(finely chopped)||2(medium s1ze)|
|Tomato(finely chopped)||2(medium size)|
|Turmeric powder/manjal podi||1/4tsp|
|Red chillypowder/milagai podi||2tsp|
|Coriander leaves/kothamalli||for garnishing|
Heat a pan with oil and splutter the mustard seeds and cumin seeds,trown in the onion and curry leaves,saute the it till translucent.Add in ginger&garlic paste,saute it for couple of minutes.Then goes in the chopped tomatoes and cook it until mushy.
Add the spice powders and give it a mix then add the sliced egg plants and stir it well,now add the salt and sprinkle little water and cook it in a medium flame till the eggplants become tender.
At this stage add in the coconut milk and cook in a high flame for one or two minutes.Add the chopped coriander leaves and mix it well.
Serve it with rice.
- Instead of coconut milk,regular milk can be used but the flavor will be more if coconut milk is used.
- The amount of chilly powder given is for slightly spicier version,it can be reduced according to personal preference.