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This south-Indian styled Brinjal Stir-Fry is prepared using brinjals (usually the small variety or the Mangalore special variety called Gulla). Brinjal pieces are stir-fried in a spicy coconut and rasam powder mixture and seasoned with roasted garlic and mustard seeds. This dish goes well with hot rice or can be served with phulka or chapati.
Ingredients:
Brinjal – 1 medium sized (Mattu Gulla) or 5-6 if small variety
Coconut, grated – 1/2 cup
Coriander Seeds – 2 1/2 tsps
Tamarind Extract – 1 tsp
Dry Red Chillies – 8
Turmeric Powder – 1/4 tsp
Sugar or Jaggery Powder – 1 tsp
Rasam Powder – 1 1/2 tsps
Red Chilli Powder – 1 tsp
For Seasoning:
Garlic Flakes – 8
Mustard Seeds – 1 tsp
Cumin Seeds – 1/2 tsp
Black Gram – 1 tsp
Dry Red Chillies – 2
Curry Leaves – 10
Oil – 3 tbsps
Method:
- Cut brinjal into small squares and soak it in water.
- Peel garlic and crush them.
- Heat 1/4 tsp oil in a wok and fry coriander seeds till slightly brown.
- Remove the coriander seeds from the wok and now fry dry red chillies until crisp.
- Blend fried coriander seeds, dry red chillies, coconut and tamarind extract into a coarse paste. Keep aside.
- Now heat remaining oil in the wok, add black gram, cumin seeds, mustard seeds and dry red chilli pieces. After 5-6 seconds add crushed garlic and curry leaves. Saute until the mustard seeds starts to splutter.
- Add brinjal pieces and cook covered until soft.
- Add salt, jaggery powder/sugar, rasam powder, turmeric powder and red chilli powder. Mix well.
- Now add blended coconut paste and cook covered for 2-3 minutes.
- If the curry is too dry sprinkle little water and cook for 2 more minutes.
- Serve hot with rice.
Variation:
- You can replace brinjal wih capsicum, ladies finger, black-eyed pea beans, etc.
- You can add a few pieces of bitter gourd along with vegetable you choose.
- If using only bitter gourd, add more jaggery powder/sugar.
