Andhra Brinjal Curry

Brinjals can be made in different forms. This dish is a famous one from Andhra. We prepare this by adding peanuts and sesame seeds. This is surely a treat for brinjal lovers and for people who love spicy food. The real taste comes out only when it is cooked in low flame. For the whole process, it took nearly 1 hour and 30 minutes for me. First time, when I did it in a hurry within 40 minutes, this came out as a mess. But the second trip, I got it right. So, patience is very important. Let's now learn how to prepare this dish.

Serves : 2

Ingredients:

Brinjal - 8 nos. (small)

Chilli powder - 1/4 sp

Turmeric powder - a pinch

Salt - as needed

To grind:

Cumin seeds - 1/2 sp

Fenugreek seeds - 1/4 sp

Peanuts - 1 sp

Coriander seeds - 1 sp

White sesame seeds - 1/2 sp (do not add more, as it will give a bitter taste when boiling)

Coconut - 2 pcs

For gravy:

Oil

Mustard - 1/2 sp

Cumin seeds - 1/2 sp

Bay leaf - 1
Red chilli - 4 to 5 (add according to the spice needed)

Curry leaves

Hing - a pinch
Tamarind - small lemon size (do not add more, as, it will give a tangy taste)
Chilli powder - 1 sp
Turmeric powder - 1/4 sp
Garam masala - 1/2 sp
Salt - as needed

Method:

In a cup, add chilli powder, turmeric powder and salt along with a little water to make a paste. Slit the brinjals to half its length crosswise and apply the paste inside it. Heat oil in a pan and shallow fry these in low flame till it is half cooked. That will nearly take 20 minutes. 

Heat one spoon of oil and add ingredients given under 'to grind' section. Fry these well till peanuts starts changing color (it should not turn dark). Grind this to a fine paste.

Extract tamarind juice and keep aside.

Heat oil in a pan and add mustard. When it splutters, add cumin seeds, bay leaf, curry leaves, hing and red chilli. Saute it well. Add the ground paste and mix well. Saute for 10 minutes. 

Now, add tamarind water. Stir well and then, add chilli powder, turmeric powder, garam masala and salt. Mix all together and add enough water. 

Add the brinjals that are shallow fried to this mixture. Stir carefully without breaking brinjals. Close pan and allow it to cook under low flame for nearly 40 minutes. Keep stirring occasionally. Add enough water, so that, when it boils we get a gravy. 

Once brinjals are cooked, garnish with coriander leaves and serve this hot with mint pulao/rasam/curd rice/plain rice.

Share this or hit +1 if you like this post. Thanks. Keep visiting!!!

Paneer Bhurji

Paneer Bhurji is a famous dish from Indian cuisine. It tastes so good with any type of bread/parathas or even just plain as a snack. Paneer is an all-time favorite for many people of different ages, especially kids. This dish is done using scrambled paneer. Let's see how to prepare this dish.

Serves : 2

Ingredients:

Paneer - 250 gms

Onion - 2

Tomato - 1

Green chilli - 1

Chilli powder - 1 sp

Turmeric powder - 1/4 sp

Salt - as needed

Chat powder - 1/2 sp
Garam masala powder - 1/4 sp

Coriander leaves

Curry leaves

Cumin seeds - 1/4 sp

Method:

Grate paneer into crumbles and keep it aside. Finely chop onions, tomatoes, green chilli and ginger.

Heat oil in a pan and add cumin seeds. When it splutters, add chopped onions, green chilli, ginger and curry leaves. Saute till it becomes transparent. Now add the chopped tomatoes. Saute well.

Add chilli powder, turmeric powder, salt and chat powder to it. Mix all together and add little water. Close lid and let it boil for 2 minutes or till water reduces. Add paneer crumbles to it and mix well.

After it is cooked for few more minutes, add garam masala powder and turn off. Garnish with coriander leaves and serve hot!

Share this or hit +1 if you like this post. Thanks. Keep visiting!!!