Brinjal / kathirikkai / eggplant masala curry

Name: Brinjal / kathirikkai / eggplant masala curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: En
Ingredients: Indian eggplant - 7 / American eggplant - 1 medium; Channa dhal - 2 tablespoons; Urud dhal - 1 tablespoon; Coriander Seeds - 1 tablespoon; Red Chilli - 4 nos; Turmeric powder - 1/4 teaspoon; Hing - 1/4 teaspoon; Onion - 1/2 chopped; Tamarind pulp - 2 teaspoons; Salt - to taste; Oil - 3 tablespoons; Mustard Seeds - 1 teaspoon; Urud Dhal - 1 teaspoon; Curry leaves

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Main Dish

Very Easy

40 min

Preparation

Preparation15 min

Cook time25 min

Cut the brinjal into small cubes. Take a pan, add 2 teaspoons of oil and fry the channa dhal, urud dhal, coriander seeds and red chilli and saute them well till they change color.
Then grind them and powder it. Take another pan, add oil and heat it.
Once the oil is ready, splutter mustard seeds, urud dhal, turmeric, hing and curry leaves.
Then once the dhal turns golden brown add the chopped onion and saute well.
Then add the ground powder and fry them little.
Then add the cut brinjal to the mixture and add the tamarind pulp, some salt and mix them well.
Then close the pan and cook till the brinjal is cooked well.