February 26, 2016

Brinjal Curry with Coconut milk

Ingredients needed for the Brinjal Curry with Coconut milk 
250 grams Vazhuthananga / Brinjals
4-5 red chillies
2 tbsps vinegar
4 flakes of garlic
2 cups coconut milk,  extracted from 2 cups grated coconut
2 pinches turmeric powder
oil as required
salt to taste
1 bay leaf
1/2 tsp fennel seed /saunf
3 cloves
2 green cardamoms
2 small pieces cinnaman

How to prepare the Brinjal Curry ?
Soak red chilles in vinegar and grind to a smooth paste along with garlic. Keep aside.
Heat oil in a fry pan / Kadai, add the whole garam masala ingredients mentioned in the list.
As and when they start popping add red chilli garlic masala, saute till the raw smell disappears.
Add turmeric powder, brinjal pieces  and cook till brinjal turns soft.
Add salt to taste and mix well, simmer and let it cook for two minutes.
Now add coconut milk, stir well, remove from fire.Take care to see that the coconut milk does not boil.

Points to Note : 
You can prepare / adjust the consistency of this dish according to your taste, like thickening the gravy, You can thicken it by lessening the amout of water added to the brinjal and the grated coconut for making milk.  Do notlessen the grated coconut used in this recipe. You can make thicker milk and add to the gravy to make it thicker.
You can remove the seeds from the red chillies before grinding to a paste  if you do not want the curry to be hot. Green chillies can also be used if you like.

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