Eggplant Curry 2 - Brinjal Curry 2

In my mom's place, they don't make eggplant or brinjal curry with masala powder. They make it really really simple. Here is the recipe.

Ingredients:-

1. Eggplants(Brinjal) - 2 cups (chopped into 1" sized)
2. Coconut Oil - 1 tbsp
3. Turmeric powder - 1/2 tsp
4. Salt to taste
5. Mustard seeds - 1/4 tsp
6. Red chillies - 1 (acc to taste)

Take a wide pan, pre heat the oil, add mustard seeds, when it splutters add red chillies to it and saute for a minute. Now add the chopped brinjal, turmeric powder, salt and required amount of water and let it cook for 10 mts. Eggplants(brinjal) will not take more than 10 mts (most of the eggplants) to cook. When the brinjal is fully cooked, drain the remaining water and saute for a minute. Do not mash the brinjal. Serve it hot with sambar rice. This is also a side dish.

Vangi Bath - Eggplant Rice - Brinjal Rice

This is another variety rice we make using eggplant(Brinjal). Here is the recipe.

Ingredients:-

1. Basmati rice - 1 cup (Soak it in water for 10 mts)
   
2. Eggplant - 8 (chopped into 1 inch sized)
3. Onion - 1 chopped acc. to the size of eggplant
   
4. Oil - 1 tbsp
5. Butter - 1 tbsp
6. Turmeric Powder
7. Salt to taste
   
8. Mustard Seeds - 1/4 tsp
9. Urad dhall - 1/2 tsp
10. Cashew Nuts - 6
11. Coriander Leaves - 2 tbsp

Vangibath Powder:-

1. Coriander Seeds - 1 tbsp
2. Channa dhall - 1/2 tbsp
3. Red chillies - 2
4. Bay leaves - 1
5. Cardamom - 1
6. Cloves - 1
7. Cashews - 2
8. Coconut - 2 tbsp

First Pressure cook basmati rice after soaking it for 10 mts in water. Pressure cook it adding water in the ratio of 1:1 3/4 upto 2 whistles. Open the cooker after the pressure is released and spread the rice in a wide plate and let it cool. In the mean time, take a pan, pour a drop of oil pre heat it and fry the ingredients given for vangi bath powder to golden brown and let it cool. Grind it into fine powder and keep it aside.

Take a pan, pre heat oil and butter, add mustard seeds when it splutters, add urad dhall and cashew nuts and fry it to golden brown. Add the chopped onions to it and saute for a minute. Now add the eggplant to it and add turmeric powder and salt(required for both eggplant and rice) to it and cook it for 10 mts. Make sure the eggplant does not mash while cooking. When its fully cooked add 2 full tbsp of vangi bath powder to the eggplant and mix it well. Now add the eggplant to rice and mix everything well. Garnish it with Coriander leaves. Serve it hot with Raita and chips.

Egg Plant Curry 1

This is my husband's favorite curry. Here is the recipe.

Ingredients:-

1. Eggplant (Brinjal) - 15 (small sized eggplants available in Indian stores)
   
2. Onion - 1 (medium sized)
3. Turmeric Powder - 1/2 tsp
4. Salt to taste
   
5. Curry powder - 2 tsp
6. Oil - 2 tbsp
7. Mustard Seeds - 1/4 tsp
8. Urad dhall - 1/2 tsp
9. Channa dhall - 1/2 tsp
10. Red chillies - 1

First chop the eggplants into small cubes. Chop the onion in the same size and soak both eggplant and onion in water with a drop of lemon juice. Take a wide pan, pre heat oil, add mustard seeds, when it splutters add urad dhall, channa dhall and red chillies to it and fry it till golden brown. Now add the chopped eggplant and onion to it. Add required amount of water, add salt, turmeric powder and curry powder to it and let it cook under low flame. Stir it occasionally. Do not mash the eggplant. Turn off the stove when eggplant is fully cooked. Serve it hot with rice. This is also a side dish.