This brinjal gravy recipe i got from a very good friend of mine which they used to call as “Kathrikkai Puli illa Kuzhambhu”, which means Brinjal gravy without tamarind. For a person like me who hates to extract tamarind juice, this type of gravies are really most welcome. So i asked her the recipe and it sounded very simple and tried the next week and it turned out so well and i enjoyed with hot rice along with Green peas curry.
In this recipe the brinjals are cooked in the water which is used to rinse the rice. After a quick wash of uncooked rice take out the second water which is used to wash the rice, which we normally discard.
|WATER FROM WASHED RICE||2 CUPS|
|CORIANDER SEEDS||1 TBLSP|
|CHANNA DAL||1 TBLSP|
|TURMERIC POWDER||A PINCH|
- Cut the brinjals into four halves( i used the small one)
- In a pan add oil and roast the coriander seeds, channa dal, red chilly and shallots till the dal turns golden brown.
- Allow this to cool and keep it aside.
- Meanwhile cook the brinjals in the washed rice water, which is otherwise called as arisi mandi.
- Add salt and turmeric powder to this.
- Grind the roasted spices along with coconut into a fine paste, adding little water water to this .
- When the brinjals are half cooked add this ground masala and cook nicely in a medium low flame.
- When the brinjals are completely cooked and the gravy becomes thick switch off the flame.
- Garnish with curry leaves and enjoy with hot rice.