Eggplant- Brinjal Curry - Ennai Kathirikai Kulambu

Eggplant Brinjal Curry is a spicy and delicious dish that is perfect for anyone who loves bold flavors.

It is also vegan and gluten-free.

While the dish is wholesome and nutritious, the high level of spice may not be suitable for everyone’s taste buds.

It should be served in moderation to avoid any stomach issues.

Eggplant is a low-calorie vegetable that is high in fiber and antioxidants.
It also helps in reducing the risk of heart diseases and cancer.

	8 -10 baby eggplants , 8-10
	1 onion , 1
	salt
	1 teaspoon ginger-garlic paste , 1 tsp
	1/4 teaspoon turmeric , 1/4 tsp
	2 tomatoes , 2
	2 tablespoons coconut , 2 tbsp ( grated )
	1 tablespoon chili powder , 1 tbsp
	1 tablespoon coriander powder , 1 tbsp
	oil , for fry
	1/4 teaspoon mustard seeds , 1/4 tsp
	1/4 teaspoon fenugreek seeds , 1/4 tsp
	4 teaspoons red chili powder , 4 tsp
	curry leaf
	1/4 cup tamarind juice , 1/4 cup
	jaggery

1.	Cut the baby eggplants into quarters leaving the stem intact.
2.	Heat oil in a pan and make a seasoning with mustard seeds and fenugreek seeds.
3.	Add curry leaves, ginger-garlic paste, chili powder and coriander powder in that order.
4.	Add chopped onion and fry till golden brown.
5.	Add diced tomatoes, turmeric powder, and grated coconut. Cook until the tomatoes are soft.
6.	Add tamarind juice and jaggery. Mix well.
7.	Add the previously-fried baby eggplants to the curry. Cook for a few more minutes until the eggplants are tender.

Eggplant- Brinjal Curry – Ennai Kathirikai Kulambu