August 21, 2014

Chettinad Brinjal Masala

This spicy and tangy Brinjal gravy can be served as curry with rice and also as the side dish for Tiffins like Idli, Dosa and Chappathi. The relishing taste of this gravy will definitely induce to make often...

Ingredients for Chettinad Brinjal Masala:

Purple brinjals medium sized - 4

Onions - 2

Chopped garlic 4 heads

Tomatoes - 2

Thin Tamarind juice - 1 cup

Coriander leaves generously - 2 table spoons

Green chillies - 2

Sambhar powder - 2 tea spoons

Fennel seeds - 1 tea spoon

Cummin seed powder - 1/4 tea spoon

Boiled Thur dhal - 1/2 cup

Method for Making the Chettinad Brinjal Masala:


Heat the pan with 3 table spoons of oil. Do the seasoning with mustard seeds and fennel seeds. Add onions, garlic and  tomatoes and fry for 3 minutes. Add  green chillies and all the powders with turmeric powder. Add the Brinjal pieces and pour the tamarind juice. Pour some extra water and allow it to boil with required salt. When the brinjal becomes soft add the boiled Thur dhal. When the masala thickens garnish with sufficient coriander and curry leaves.