Eggplant Paruppu Curry

Simple, quick and a delicious gravy to enjoy along with hot steaming rice topped with ghee or simply along with hot idlies and crispy dosas..This paruppu curry sounds exactly like kootu also little bit similar to kurma but its somewat different when compared to the preparation..I used ginger garlic paste and a grounded paste with coconut and fennel seeds to prepare this delicious paruppu curry...The whole process gets ready in less time since i prepared this paruppu curry in pressure cooker..Easy breezy gravy to relish with anything as side dish..Sending this Jayanthi Sekar's Jay Ho-Brinjal..







1no Eggplant (big and chopped)

1cup Toor dal

1no Onion (chopped)

1no Tomato (chopped)

1tsp Ginger garlic paste

1tsp Coriander powder

1tsp Sambar powder

1/4tsp Turmeric powder

1/2tsp Garam masala powder

1tsp Mustard seeds, urad dal

2nos Dry red chillies

1no Cinnamon stick

Salt

Oil

Curry leaves



To Grind:

1tsp Fennel seeds

2tbsp Grated coconut



Grind fennel seeds and grated coconut as fine paste, meawhile pressure cook the toor dal with ginger garlic paste and turmeric powder, keep aside..heat enough oil in a pressure cooker, fry the mustard seeds, urad dal, dry red chillies and cinnamon stick, add immediately the chopped onions,curry leaves and chopped tomatoes and saute until the veggies turns mushy..Add now the chopped eggplant pieces and saute for few minutes..Add the cooked dal along with coriander powder, sambar powder and garam masala powder with salt, bring everything to boil..



Finally add the grounded paste, close the lid  and cook until the veggies gets well cooked..Serve hot with rice..