Yet another recipe for brinjal lovers like me. Unlike the stuffed brinjal which has masala inside the brinjal, this recipe has the deep fried brinjal in the masala. Don't be confused, the masala is cooked separately and the brinjal deep-fried separately……and then mixed together.
- Small round brinjal 8
- Onion 1(finely chopped)
- Tamarind juice 2 Tsp
- Coriander 2-3 sprigs
- Salt to taste
- Sugar 1tsp
- Curry leaves 10
- Oil for deep frying
For the masala
- Urad dal 1 Tsp
- Chana dal 1 Tsp
- Coriander seeds 1 Tsp
- Methi seeds 1/4 tsp
- Jeera 1 tsp
- Red chilies 4
- Fresh coconut 2 Tsp(grated)
PROCEDURE
Slit the brinjals just as you do for stuffed brinjal.
Apply some salt on the inside edges and leave for 10 minutes.
Deep fry the brinjal and set aside.
You can also choose to fry the brinjal with little oil on a slow flame for 10 to 15 minutes.
Fry the masala in a table spoon of oil and make a fine paste.
Heat 2 to 3 spoons of oil and add the onions, salt. Fry till the onions turn brown.
Now add the ground masala, fried brinjal.
Fry for a few minutes on slow flame by tossing gently.
Add the tamarind juice, sugar.
Cover and cook for a few minutes or till the masala coats the brinjal well and the curry is thick.
Fry for a few more minutes and serve hot with rice.
Be gentle while frying all through the procedure or else the brinjal will split into halves.
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