I am really fascinated about the spicy curies and gravies. In India we make so many types of curries non vegetarian and vegetarian both. Being a Maharashtrian, I grew up eating brinjal curry or the curry made using eggplant. It is quintessential maharashtrian preparation but made in different states as well. Whenever I see the fresh eggplants in the market I ensure to buy them and use them for a spicy curry. But I have no patience to fry the gravy for long time, I prefer to make a gravy using pressure cooker for quick result.
Let’s look at the ingredients and method to make Brinjal Curry.
- Brinjal or eggplant 6 (small size)
- Onions 2
- Green chilies 2
- Fresh coconut
- Ground nuts 1/2 cup
- Fresh mint
- Mustard seeds 1/2 tea spoon
- Hing or Asafoetida 1 pinch
- Turmeric powder 1/2 tea spoon
- Red chili powder 1/2 tea spoon
- Goda masala ( If not available, a normal garam masala will do) 1 table spoon
- Coriander powder 1 table spoon
- Ginger 1 inches piece
- Garlic 3 cloves
- Oil 2 table spoons
- Salt to taste
- Jaggery or sugar 1 table spoon
- Lime juice 1 spoon
First, wash the egg plants under the running tap water and pat dry with kitchen napkin.
Now without cutting the stem part slit them.
Slit green chilies and cut onions in big pieces.
Now in a mixer jar, put onions, garlic, ginger, fresh min, ground nuts, fresh coconut and make a fine paste.
I use pressure cooker for this curry so for that switch on the gas and in a pressure cooker heat oil.
Once the oil is heated, add mustard seeds and let them splutter.
Now add hing and slit green chilies.
After half minute, add the paste made of onion and coconut mixture.
Saute the paste and after it starts releasing oil, start adding dry spices like, turmeric, red chili powder, goda masala ( this is a special maharashtrian masala, but if you dont get it, use any normal masala which you get usually), and coriander powder.
Now add the eggplants and mix them well with the spices.
Add water to give it a gravy like consistency and add salt to taste.
Add sugar or jaggery and cover the pressure cooker with the lid. Put a whistle on lid and take 3 – 4 whistles.
Now switch off the gas and let the cooker cool down for a few minutes.
After sometime open the lid of the cooker and take the gravy in the bowl or dish for serving. Before serving add fresh mint leaves for garnishing and squeeze a slice of lemon in the dish.
This gravy or curry goes well with steamed rice or soft chapatis or even with parathas.
Do try and let me know your feedback in the comment box below.