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Main Course

Spicy Brinjal Curry

A deeply satisfying spicy brinjal curry simmered slowly with freshly ground spices and coconut. The kind of gravy that thickens as it rests and rewards patience with layered, rounded flavour.

Ingredientsfor 4 servings

4 nos Brinjal Preferably Long green ones
1 nos Onion big
2 nos Tomato
2 nos Potato — optional
2 tbsp Oil
1 tbsp Coriander seeds
2 - Dry Red chillies (Kollamulaku)
1/4 tsp Pepper
1/2" piece Cinnamon (Karugapatta)
3 - Cloves (Grambu)
1 nos Cardamom (Elakka)
1/4 tsp Cumin seeds (Jeerakam)
1/4 tsp Aniseeds (Perinjeerakam)
2 tbsp Coconut — grated
4 - Shallots (Kunjulli)

Preparation

Step 1
Roast masala.
Step 2
Roast coconut and shallots.
Step 3
Grind them with spices.
Step 4
Warm the oil in a pan or a kadai.
Step 5
Cook diced onions.
Step 6
Add diced brinjal and potato.
Step 7
Stir till cooked.
Step 8
Add ground masala and tomato puree.
Step 9
Add salt and Stir everything together thoroughly.
Step 10
Garnish with coriander leaves.
Step 11
Serve while still hot with chappathis.

Tip

Let the curry rest for at least 15 minutes after cooking — the flavours deepen as it sits. Reheated curry almost always tastes better than fresh.

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Main Course

Spicy Brinjal Curry

A deeply satisfying spicy brinjal curry simmered slowly with freshly ground spices and coconut. The kind of gravy that thickens as it rests and rewards patience with layered, rounded flavour.