Wednesday, November 12, 2014

Spicy Masala Brinjal Curry - Pressure Cooker method

DH's cousin is a fantastic cook. Even a simple lentil rice or popularly called arisiyum paruppu satham in her hands takes on a special taste. This brinjal recipe is one of hers. She made this when we were visiting her and no surprises and this one was delicious. Made to pair with chapathis, the curry was the best where the only main ingredients were onions and tomatoes. The one I am going to talk about today has very minimum oil whereas hers for a 1/2 kilo brinjals had about 1/2 cup of oil.

The oil does make make a difference to how the curry tastes but not adding a lot of oil also does not offer the glistening look that comes from having that much oil. All that said the taste is still delicious. Paired with chapathis or parathas you have one delicious meal on your hands.

Those of you who have access to a variety of brinjals/eggplants use the purple and white big and round brinjals for making this curry. I used the green brinajals which are just as delicious because they lack the slight bitterness that comes with most brinjals.

Spicy Masala Brinjal Curry
Preparation Time:15 minutes
Cooking Time:20 minutes
  1. 10-15 medium sized brinjals (3/4 - 1 lb) (or a combination of brinjal and potatoes)
  2. 2 cups of finely chopped onions
  3. 6-8 red chilies or 1/2 tbsp red chili powder
  4. 4-6 garlic cloves grated or made into a paste
  5. 2 inch ginger grated
  6. 4 tbsp fresh or frozen grated coconut
  7. 2-3 ripe tomatoes about 1 cup chopped
  8. tamarind pulp from 1 small lemon sized ball of tamarind
  9. 1 1/2 tbsp coriander powder
  10. 2 tsp of oil
  11. salt to taste
  12. seasonings: curry leaves, 1 inch cinnamon stick, a few cloves

  1. In a saute pan heat 1/2 tsp of oil, take half of the onion and saute till it turns slightly brown. Saute the red chilies and finally the coconut for a minute or so. Cool and blend to a smooth paste.
  2. Slit the brinjals in 4 with stem portion still intact and stuff about 2 tsp of the blended paste into each or alternatively just cut the brinjals into 4 and no stuffing is required.
  3. Heat the rest of the oil in a pressure cooker and when hot add the seasonings.
  4. Add the rest of the onion and saute till they are translucent. Add the garlic and ginger and saute for a couple of minutes more.
  5. Add the brinjal (and potatoes if using) and saute till a few black spots appear on the brinjals.
  6. Add in the tomatoes and salt and saute till the tomatoes are mushy. Add the (rest) of the masala paste and saute for a couple of minutes more till the curry starts to boil.
  7. Close the pressure cook and place weight and cook for about 2 whistles or if on stove top cook till the brinjals are soft. Add 1/2 cup of water if required.
  8. Note:If using potatoes cut them to the same size as the brinjals.

Serve with chapathis. Goes well with rice too.

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