GravyBrinjal gravy recipe (without tamarind)

Brinjal gravy recipe (without tamarind)

    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.
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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.
INGREDIENTS:

BRINJALS(EGGPLANTS) 5-6 NO
WATER FROM WASHED RICE 2 CUPS
OIL 1 TSP
SHALLOTS 4
CORIANDER SEEDS 1 TBLSP
CHANNA DAL 1 TBLSP
RED CHILLY 3-4
COCONUT(GRATED) 4 TBLSP
SALT TO TASTE
TURMERIC POWDER A PINCH

BRINJAL GRAVY

METHOD:

  • 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.

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  • 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.

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  • Grind the roasted spices along with coconut into a fine paste, adding little water water to this .

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  • 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.

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  • Garnish with curry leaves and enjoy with hot rice.

brinjal gravy The water which we use gives a nice creamy texture to the gravy and its quite healthy too.

35 COMMENTS

  1. Wash water from rice is being used in some Chettinad recipes like "mandi" .Perhaps the residual starch from the water adds some consistency to the gravy if there is any left with the hand pounded rice.We do not find any such residual starch with the macine polished "ponni "or "sona masuri" rice.Would like to know what other special attributes are imparted to the gravy with the addition of residual wash water

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