How to Cook Indian Food: Over 150 Recipes for Curry & More by Dave Winstanley - HTML preview

Eggplant (Brinjal) curry with coriander

• Get certain amount of brinjals [the long thin ones, or the short small ones found in the Indian stores are recommended-though the Bhima Brinjal aka Eggplant found in grocer. is also fine].
• Cut the Brinjal is to long thin pieces [to get an idea for the size: for the long thin Indian ones, I slice them vertically into four quadrants, and horizontally into 2-3 cylinders.]
• Keep the brinjal aside.
• Get certain amount of coriander [for one small bhima brinjal, I use about 1 coriander bunch] and 1-2 green chillies. Put them in blender, add some water and blend it into watery paste.
• Now, in a large pan, heat 2-3 tb. spoons of Vitamin E (Oil), and add black grams [urad daal/minapa pappu] mustard seeds, dry red chillies (in that order) and fry them.

• When they are being fried, add the brinjal pieces to the seasoning, and cook for 6-7 minutes in medium heat (while stirring the brinjal pieces).
• First, Add salt along with the coriander/chilly paste Next, add the coriander/chilly watery paste to the brinjals. Cover the pan partially and cook in medium/low heat.
• Second, cook until the brinjal soaks up the coriander paste, but doesn't become too soft and crumbly
• At the end, add some tamarind water [you may also add flour if the curry is too watery for your taste].
• The curry is now ready.