Brinjal Cooked in Green Chilly - Coconut - Shallot Paste

If you are a brinjal lover like me, then you will surely enjoy this dish. It was an impromptu one that my mom-in-law made when she was visiting and I loved it! I made it again last weekend following her precise recipe word by word.

Brinjal in a shallot-green chilly-coconut base

What I Used (serves 2):

Brinjal / eggplant - 2 cups, cubed
Shallots / small onions - about 12 to 15
Green chillies - 5 or more
Tomato - 1/2 of 1, chopped (optional)
Grated / dessicated coconut - 2 tbsp
Cumin / jeera powder - 1/2 tsp
Coriander / malli powder - 1 tsp
Jaggery - 1/2 tsp powdered
Mustard seeds - 1/4 tsp
Urad dal - 1 tsp
Oil - 1 tbsp
Salt - to taste

How I Made It:

1. Cook the brinjal in very little water until soft. Drain and set aside.

2. Grind the shallots, coconut and green chillies to a paste.

3. Heat oil in a pan and temper mustard seeds. Add the urad dal next and fry till golden brown.

4. Add the chopped tomatoes and fry for a minute until soft. Then add the cumin and coriander powders and fry for another minute.

5. Now add the ground paste and cooked brinjal. Continue to fry for 3-4 mins until the raw smells disappears.

6 Add salt and jaggery, mix well and continue to fry for another minute. Remove.

Goes well with steamed white rice and any gravy, or even rotis.

Related Posts

Quick Brinjal Curry
Ennegayi Palya
Aviyal