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Home Other Regions Kerala Brinjals, Kerala Style

Brinjals, Kerala Style

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Quantity Measure Ingredients Description:
10 drops Brinjals - black shiny -(Baingan) Remove stems and make incisions
1/2 Teacup Coconut scraped (fresh) Fresh
6 Whole Chillies Red Dry  
1 Teaspoon Coriander(Dhania)  
1/2 Teaspoon Jeera (Cumin Seeds)  
3 Tablespoon Cooking Oil  
1/4 Teaspoon Mustard Seed (Sarson)  
1 Teaspoon Garlic (Lason, Losun) Grated
1 Teaspoon Ginger (Adhrak) Grated
1 Sprigs/Twigs Curry Leaves (Kadi patta)  
2 Teacup Onions Finely Chopped
1/2 Teaspoon Turmeric Powder  
  Little Salt To Taste
2 Tablespoon Tamarind Pulp  
1 Tablespoon Coriander Leaves (Kothmeer) Finely Chopped


#  Remove stems of brinjals. Make 2 cross incisions at base of each.
# Soak in salted water for 10 minutes.
# Meanwhile, toast coconut on dry griddle, for 1 minute.
# Add chillies, coriander, cumin, toast 1 minute more.
# Dry grind to a med. coarse powder.
# Heat oil in earthen cooking pot or heavy pan.
# Add mustard seeds, allow to splutter.
# Add ginger, garlic, curryleaves. Stir.
# Add onions, turmeric, saute till onions are tender.
# Add spice powder and saute till mixed well.
# Add 2 cups water, salt, brinjals, and mix.
# Bring to a boil, cover and simmer for 15 minutes, stirring occasionally.
# Add tamarind pulp. Cook till brinjals are tender.
# Most of the water will be absorbed and oil will separate.
# Garnish with coriander.
# Serve hot with lime rice/ jeera rice/ plain rice and papad.

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