Spicy Baingan Curry (A side dish with Biryani - Tamil Nadu Style)

Spicy Brinjal / Baingan Curry (A side dish with Biryanis - Tamil Nadu Style)

Serves: 4 - 5

You will need

2 tablespoons oil (2 - 5 tablespoons / 30 ml to 75 ml)
15 small onions / sambar onions, finely sliced
30 g ginger - garlic paste (2 tablespoons)
3/4 teaspoon red chilli powder
1 1/4 teaspoons coriander powder
1/2 teaspoon jeera powder (cumin seed)
1/2 teaspoon turmeric powder
1 tomato, finely chopped
1/2 teaspoon tamarind paste or 3 teaspoons tamarind juice
170 g brinjal / kathirikka / baingan ( 2- 3 brinjals, pick tender), cut into 4 pieces
100 ml water (1 cup)
3/4 teaspoon salt (or to taste)
1 teaspoon chopped coriander leaves

Method

Dilute red chilli powder, turmeric powder, coriander powder and jeera powder in 2 tablespoons water and keep aside (spice powder mix).

Heat oil in a pan. Add sliced small onions and fry till golden color and fragrant on a low to medium heat.

Add ginger - garlic paste and stir well or until the raw smell goes.

Add diluted spice powder mix. Saute well for 2 - 3 minutes or until the water dries up.

Add finely chopped tomato and tamarind paste / juice. Mix well.

Add brinjal pieces, salt to taste and water (if using more oil (75 ml), do not add water and cook until oil floats on the top).

Cover with a tight lid and cook on a low to medium heat for 15 - 20 minutes or until the gravy thickens and all the spices well mixed with baingan.

Sprinkle chopped coriander leaves. Serve as a side dish with Biryanis (also goes well with Rotis / Rice !!!).