Brinjal curry prepared with freshly ground Andhra masala powder which gives wonderful flavor to brinjal and it goes well with hot rice and rasam.
Serves 4 people
- 15 nos – Brinjal / katthirikkai (small purple variety)
- 1/2 no – Tomato (around 1/2 cup chopped)
- 1/4 tsp – Turmeric powder
- 1 tsp – Red chilli powder / sambar powder (or add as needed)
- 1 to 2 tsp – Andhra masala powder
- Salt to taste
- 1 tbsp – Oil
- 1/4 tsp – Mustard seeds / kaduku
- 1/4 tsp – Split black gram / ulunthu
- 4 or 5 nos – Fresh curry leaves
- 1 or 2 pinches – Asafoetida powder
- Wash and chop brinjals into small cubes as shown in the picture and soak it in enough water until cooked.
- Heat oil in a pan, season it with items given in the list for seasoning. Add chopped brinjal and tomato along with required salt, cover with lid and cook over medium flame until 1/2 done.
- Then add turmeric powder, red chilli powder and Andhra masala powder, saute until raw smell of powder goes away. If needed sprinkle little water for easy cooking. When brinjal is well cooked and well blended with masala, switch off the stove and serve with hot rice, rasam and appalam.
- I used small purple color brinjal in this recipe. You may use any small variety brinjals of your choice.
- Increase or decrease the quantity of red chilli powder and Andhra masala powder as per your taste and spice level.
- Since Andhra masala powder has red chillies in it, be very cautious while adding red chilli powder.