Brinjal Tamarind Gravy, a vibrant and flavorful South Indian curry, is a testament to the magic of simple ingredients transformed into a culinary masterpiece. The tangy punch of tamarind perfectly complements the smoky sweetness of roasted eggplant, creating a complex taste profile that's both comforting and exciting. This recipe elevates the humble brinjal to a star ingredient, showcasing its versatility in a dish that's quick to prepare yet rich in taste and aroma. It's a perfect accompaniment to rice, roti, or even dosa, adding a zesty kick to any meal.
This recipe utilizes easily accessible ingredients, making it ideal for both novice and experienced cooks. The blend of spices is carefully balanced to achieve a delicious depth of flavor, ensuring every mouthful is a satisfying experience. Ready to embark on a culinary adventure? Let's dive into the step-by-step instructions below to create your own batch of this delectable Brinjal Tamarind Gravy.
Tools Needed
- Kadai (wok)
Ingredients
- Oil: 4 tbsp
- Mustard seeds: 1 tsp
- Cumin seeds: 1 tsp
- Fenugreek seeds: 1/2 tsp
- Red chilies: 2, cut into half
- Onion: 1 large, finely chopped
- Curry leaves: null
- Shallots: 25
- Garlic cloves: 25, fresh
- Tomato: 1, finely chopped
- Salt: 2 tsp
- Turmeric powder: 1 tsp
- Red chili powder: 2 tsp
- Coriander powder: 2 tsp
- Sambar powder: 2 tsp (optional)
- Water: 2 cups
- Tamarind puree: 1 cup, thick
- Brinjal (Eggplant): 4 large, roughly cut
- Jaggery: 1 tsp
- Fresh curry leaves: null
Step-by-Step Instructions
Step 1. Sauté Aromatics and Spices
- Heat oil in a kadai. Add mustard seeds, cumin seeds, fenugreek seeds, and red chilies. Sauté until mustard seeds splatter.
- Add the chopped onion and sauté until slightly transparent.
- Add curry leaves, shallots, and garlic. Sauté for 5 minutes.
- Add the chopped tomato and mix well.
- Add salt, turmeric powder, red chili powder, coriander powder, and sambar powder (if using). Mix well and cook until the raw smell of the spices is gone.
Step 2. Simmer the Gravy
- Add 1 cup of water and mix well.
- Once the oil separates from the gravy, add the tamarind puree and cook for 2-3 minutes.
- Add another cup of water if the gravy is too thick.
Step 3. Cook the Brinjals
- Add the roughly cut brinjals, mix well, and cook on medium heat for 10 minutes, or until the brinjals are soft.
Step 4. Season and Finish
- Check seasoning and add salt and jaggery to taste.
- Add fresh curry leaves for aroma and turn off the stove.
Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe
Tips
- This dish works well with 4 tbsp of oil.
- You can omit the sambar powder if you don't have it.
- This curry can be refrigerated for up to 2 days.
Nutrition
- Calories: 700
- Fat: 30g
- Carbs: 90g
- Protein: 10g
FAQs
1. Can I use other types of eggplant?
Yes, you can substitute the brinjal with other eggplant varieties, but cooking time might vary slightly depending on size and type. Smaller eggplants will cook faster.
2. What if I don't have tamarind paste?
You can substitute tamarind paste with 1-2 tablespoons of lime juice or vinegar for a similar tangy flavor. Adjust to your taste preference.
3. How can I make this gravy spicier?
Add more green chilies or a pinch of red chili powder to increase the spiciness. You can also use a spicier variety of chili powder.
This Spicy Brinjal Gravy recipe is a delicious and satisfying way to enjoy this versatile vegetable. Its simple preparation and bold flavors make it a perfect weeknight meal or a delightful addition to any special occasion. So, gather your ingredients and enjoy the fragrant, spicy goodness of homemade South Indian Brinjal Curry!