A different curry from the usual brinjal curry which i make. This curry comes from andhra and as you all know andhra is famous for its spicy curries, this is one among them. You can add this curry to jain style dish too, since it has no onions and no garlic.
This curry has a base of poppy seeds for it thickness and creaminess. I loved the taste of sweet, spicy and sour all in one. Loved it. This pairs beautifully well with rice or hot rotis. Glad u will try this and let me know how it turns out for you.
Check out my other brinjal recipes and andhra recipes too..
Preparation Time : 10 mins
Cooking Time : 25 to 30 mins
Serves : 2 to 3
Brinjal – 1 large sliced
Poppy Seeds / Kasa Kasa – 2 tblspn
Fenugreek seeds / Vendayam / Methi – 1/2 tsp
Cumin Seeds / Jeerakam – 1/2 tsp
Mustard Seeds / Kaduku – 1/2 tsp
Chilli Powder – 2 tsp
Coriander Powder – 1 tblspn
Cumin Powder – 1 tsp
Turmeric Powder / Manjal Podi – 1/2 tsp
Ginger – 1 tsp grated
Salt to taste
Tamarind Pulp – 2 tblspn or to taste
Jaggery / Sarkarai or Sugar – 1 tblspn or to taste
Oil – 3 tblpsn
Method:
Dry roast poppy seeds and fenugreek seeds in a pan till it turns golden, add them in blender along with chilli, coriander, turmeric and cumin powder. Add some water and make it into a smooth puree.
Heat oil in a kadai, Add in sliced brinjals and roast them till they turn golden. Drain and set aside
Now in the same oil, add in mustard and cumin. fry them for 10 sec. Add in ginger and saute them for couple of mins.
Now add in the ground masala and cook them for couple of mins. Add in tamarind pulp, some water, salt and jaggery. Mix well and bring it to boil.
Add in fried brinjal, cook it on low heat for 10 mins till the brinjal is cooked and curry is done.
Serve with rice or roti.
 |
| Take all your ingredients |
 |
| Dry Roast poppy seeds and fenugreek |
 |
| roast till it get nice colour |
 |
| add it to blender |
 |
| Add in all spice powders |
|
| Time to blend |
 |
| I made it into a smooth puree by adding some water |
 |
| Heat oil in a kadai |
 |
| Add in sliced brinjal |
 |
| Fry them |
 |
| Once they turn golden |
 |
| Drain them to a plate |
 |
| Now in the remaining oil |
 |
| Add in mustard and cumin |
 |
| Add in ginger |
 |
| Fry them for couple of mins |
 |
| Add the ground masala |
 |
| saute for couple of mins |
 |
| Add in salt |
 |
| jaggery |
 |
| some tamarind juice |
 |
| mix well |
 |
| add some more water |
 |
| add in brinjal |
 |
| simmer |
 |
| till the curry is thick and done |
 |
| Serve |
Lovely and delicious looking brinjal kura. Wonderfully prepared.
Deepa
Hi,
I just completed preparing your receipt. Thanks a ton. I really loved it.
Manasa
I liked the way this was presented on a blog. Detailed Recipe as well as pictures appropriately for each step.
Will do that for dinner today. Thanks!!
Really It was superb,I tried and tasted.Thanks Yammy
Hi Aarthi,
I have tried this. but the curry little bit bitter due to methi seeds. What can I do for it
@Anonymousadd little more jaggery and tamarind. always add little methi
My goodness! This curry looks so good, I'm going to give it a try tomorrow. Thanks for sharing.
Kerala has a similar curry called Theeyal. The main difference is roasted coconut scraping substitutes kaskasa.
GVN
This dish is fantastic. So easy to make too.