Before getting into the recipe, I would like share some IMC News. IMCMarketplace is live!!!!!! It was all Preethi’s effort. I did help with testing a bit but completing the entire code within this short span, I couldn’t even imagine. But anyways here we are today and it is live. Yayyyy to the team work !!!! Big relief and a big sighhhhh. :-)
Now back to brinjal. Today’s recipe is going to be the simple dry brinjal curry that goes pretty well with Rasam, Kuzhambu, Sambhar or MorKuzhambu. This curry doesn’t any any prep work. Brinjal is one of the veggies that can be chopped in a jiffy and can be cooked pretty fast. No steaming required, so I always have brinjal in hand :-) Easy veggie to prepare during weekdays.
I am including onion too, but its completely optional. Also instead of sambhar powder, you can also use red chilly powder.
Brinjal / Indian Eggplant dry curry
- Brinjal – 10-12
- Half of medium sized onion
- Sambhar powder – 1 tbsp (You can red chilly powder also)
- Rice flour – 2 tsps (Besan can be used also. This is for crispiness)
- Turmeric powder – 1/2 tsp
- Oil – 1 tbsp
- Mustard seeds – 1 tsp
- Urad dhal – 1 tsp
- Channa dhal – 1 tsp
- Hind – 1/2 tsp
- Salt – 1 tsp (As required)
- water – 2 tbsps
- Chop the onions and brinjal in lengthwise.
- Heat the kadai and add oil.
- Once the oil is hot add mustard seeds, urad dhal, channa dhal and hing.
- As they start to splutter add the onions and turmeric.
- Cook till the onion translucent.
- Now add the brinjals, sambhar powder and salt.
- Mix well. Sprinkle the 2 tbsps of water and cover and cook for 3 minutes. (Not more than 5 mts. Then it becomes mushy)
- Then remove the lid, reduce the heat and cook till all the water evaporates.
- Now sprinkle the rice flour or besan and mix well.
- Cook in low flame for 2-3 minutes just to form thin crust.
That’s it. Yummy brinjal curry is ready.
Submitting this post for Blogging Marathon #49 – A 3 day marathon for 4 weeks
Blogging Marathon page for the other Blogging marathoner doing BM#49