Brinjal Masala Curry

Curry is a staple in my kitchen. This is one of my favorite recipes to make when I feel like I need to eat spicy . Enjoy this simple recipe from my Madappalli Kitchen. 

Ingredients

Small Indian Brinjals         1 pound

Green Capsicum                1 no.

 Big Tomato                     1 no.

Salt                                to taste

Turmeric Powder              1/2 tsp.

Hing                                ½ tsp.

Masalas

Curry leaves                     few

Chenna dhal                    1 tbsp.

Urdh dhal                        1 tbsp.

Fennel seeds (optional)    1 tsp.

Red chilies                      4 no.

Cloves                            2 no

Green cardamom              2 no.   
  

For Seasoning

 Oil                                     1 tsp.

Cumin seeds                        1 /2 tsp.

For Decoration

Coriander leaves                   few

Method

• Wash and cut Brinjals into 2’ long sizes. Cut capsicum & Tomatoes in to small pieces.  
• Dry roast the all masalas and coarsely powder it.
• Heat the oil in a pan, add seasonings, when they start spluttering, add capsicums and sauté it for 3 minutes.
• Add the tomatoes and sauté until they are mushy.
• Now add the brinjal and turmeric, hing and salt. Fry it in medium heat until Brinjals are cooked.
• Add the grounded masals and  mix well and cook it in very low flame.
• When you feel Brinjals has been cooked soft and raw masala smell gone, switch off the stove.
• Garinish with coriander leaves.
• Serve with steamy rice or Chapatti.