Brinjal Curry Leaf Roast
A tongue tickling hot, sweet sour side dish with a generous quantity of curry leaves adds a special touch to a simple South Indian meal. Cold pressed gingili (sesame) oil lends it a tradition flavour.
Course: Side Dish
- Long purple Brinjal (eggplant) 500gm
- Salt 1/2 -3/4 teaspoon
- Oil (preferably gingili/sesame, cold pressed) 2teaspoon
- Dry Red chillies 4 or to taste
- Curry leaves ¼ cup, firmly packed
- Bengal gram (chana) daal 2teaspoon
- Black gram (urad) daal 2teaspoon
- Red gram (thoor) daal 1teaspoon
- Corriander seeds 2teaspoon
- Methi seeds ¼ teaspoon
- Black pepper corns ¼ teaspoon
- Asafetida powder ½ teaspoon
- Tamarind paste ¾ teaspoon
- Jaggery powder 2 teaspoon or to taste
- Oil for seasoning 1tablespoon (preferably gingili/sesame)
- Mustard seeds 1teaspoon
Cut the brinjals into 4-5 cm long wedges. Rub with salt and leave aside.
Heat 2 teaspoon of oil in a small frypan. Roast red chillies, drain and transfer to a plate. Add curry leaves to the fry pan, roast till aromatic, transfer to the plate.
Add all the ingredients from Bengal gram daal to pepper corn to the fry pan. Roast till daals are golden brown and the spices are aromatic. Cool all the roasted ingredients and grind together into a coarse powder. (I use Panasonic Super mixer-grinder).
Heat the oil for seasoning, preferably in a nonstick kadai. Add mustard seeds. When they splutter, add the brinjals. (The liquid from salted brinjals will separate. Add this liquid along with the brinjals). Cover and cook on medium flame till brinjal is half cooked, about 2 minutes. Open the cover and continue to cook till all the liquid is absorbed. Add tamarind paste and jaggery powder and mix gently. Add the ground powder and mix till well combined. (By this time the brinjals will be cooked). Switch off the heat and keep covered for at least 5 minutes before serving.
Serve hot with steamed rice and rasam or sambar.