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Recipe for Eggplant Dry Curry
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
- Round green eggplant brinjal – 2 nos.
- Tamarind- Gooseberry sized
- Jaggery- Gooseberry sized
- Salt- 1.5 tsp
- Rasam powder- 2 to 3 tsp
- Turmeric powder- 1/4 tsp
- Coconut oil- 6 tsp
- Mustard seeds- 1/2 tsp
- Split black gram lentil- 1/2 tsp
- Curry leaves- Few
Under running water wash the eggplants and wipe them dry. Remove the stalk from eggplant and cut in to half. Then slice each half of the eggplant lengthwise and immerse them in enough water. Immersing helps in avoiding discoloration of the veggie.
Heat a wide skillet adding all the seasoning ingredients one after the other. Within few minutes the mustard seeds start spluttering, right then add sliced eggplants draining them from water. Add turmeric powder, jaggery and salt. Give a quick stir.
Cover the wok with lid and cook for about 5 minutes. Soak tamarind in warm water for about 5 minutes. Squeeze thick tamarind juice and discard the residue.
The eggplant slices would have turned soft now, include thick tamarind juice and rasam powder. Stir and cook for 3 more minutes or till the tamarind water is absorbed by the veggie.
Switch off the flame. Eggplant dry curry in typical Udupi style is ready. Serve it with steamed rice and relish.
Do not add additional water to cook eggplant slices. Let them cook in seasoning oil itself.
Do not overcook after adding tamarind extract as eggplant turns mushy easily.
This dry curry is of mild spice, you can increase it adding slit green chillies.