Apr 1, 2011

Baingan / Brinjal Curry (with coconut paste)

Baingan / Brinjal curry ( with coconut paste )

Serves: 2 - 3

You will need

200 g baingan ( or 4 medium size), cut into 1/2 - inch cubes (green or purple variety)
1 cup ( 100 ml ) water
1/2 teaspoon salt
1 teaspoon tamarind paste or 1/4 cup tamarind juice (optional)
1 green chilli, slit lengthwise
Extra 1/4 cup water

For coconut paste:

1/2 cup (50 g ) grated coconut
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder
2 tablespoon water

Make a smooth paste of above ingredients in a mixer or blender.

For seasoning:

2 teaspoon cooking oil
1 teaspoon mustard seeds
1/2 teaspoon cumin seeds ( jeera )
1 spring curry leaves


Wash and clean baingan thoroughly and cut baingan into 1/2 - inch cubes.

In a bowl, mix baingan pieces with water, salt, tamarind paste / juice (optional) and slit green chilli. Cover with a lid and cook on a medium heat for 5 - 8 minutes until 3/4 th done.

Add coconut paste, extra 1/4 cup water ( if required ) and adjust salt to taste. Mix well.

Cover with a lid and cook again on a low heat for 5 minutes or until done. Remove from the heat.

For seasoning:

Heat oil in a frying pan. Add mustard seeds. When they begin to pop, add cumin seeds ( jeera ) and fry for 1 minute. Add curry leaves and stir for 2 minutes. Pour the seasoning over baingan curry and serve with Rice, Thoran ( sukke ), Pickle ....

No comments: