Nellore Brinjal Curry Recipe

step 1

• STEP 1.In a preheated pan add 1tbsp sesame oil and ½ tsp mustard seeds. When seeds crackle add 2 sprigs curry leaf roughly torn. Stir for a few minutes.

step 2

• STEP 1.Then add quartered brinjals, 1 tsp turmeric powder and 1 tsp salt. Mix well and saute for 4 to 5 minutes on medium heat.

step 3

• STEP 1.Cover the pan and allow the brinjals to cook in its own moisture, stirring intermittently. After about 5 to 7 minutes brinjal will be soft and easily breaks in half when pressed with the spoon. Keep the pan aside.

step 4

• STEP 1.For the masala dry roast 1tbsp chana dal, 1 tbsp coriander seeds, and 4 dry red chillies in a pan on medium heat. To avoid burning,stir continuously and roast for about 4 minutes till the chana dal is light brown and crisp. Transfer toa bowl and keep aside.

step 5

• STEP 1.In the same pan add 1tbsp spoon oil and 2 onions thinly sliced. Saute on medium heat for 3 to 4 minutes till onions turn soft and light brown. They do not need to fully caramelise.

step 6

• STEP 1.When onions are turning brown add ¼ cup of freshly grated coconut and saute for a few minutes till there is the aroma of slightly roasted coconut. Turn off the heat.

step 7

• STEP 1.In the small jar of the mixer grinder, put the roasted chana, coriander seeds, red chillies along with the onion and coconut mixture. Blend to make a smooth paste using ¼ cup water.

step 8

• STEP 1.Next put the brinjal pan back on the heat, drizzle 1 tsp oil over the top of the brinjals and add the ground cooked masala. Stir well to combine. If the masala is too thick add a little water to reduce thickness. Taste for salt and add if needed. Add ¼ cup water to get a gravy consistency. Cover and simmer for 5 minutes. The masala will thicken. Turn off the heat. Brinjal curry is ready.