Spicy brinjal curry recipe | badane munchi saaru recipe

Spicy brinjal curry recipe | badane munchi saaru recipe – Mangalore – Udupi style no onion garlic spicy curry, where brinjal is cooked in paste of oil fried aromatic spices, tamarind juice, jaggery and is finally tempered.

A week back mom asked me why I was not posting any recipes. And as usual I gave my excuse on me being tiered with my baby girl and other excuses. But she being mom, was up with her encouragement on not to give up my passion for blogging.

So when I asked her on what recipe I should come up with, she pointed to the brinjals growing in my dad’s garden asking to try my aunt’s spicy brinjal curry recipe.

This brinjal curry can be prepared with readily available spices in Indian kitchen. Though byadgi red chilies (mild spicy) are ideal for this recipe, I’ve used kashmiri chilies (less spicy), since I consume less spice these days. And this is a no onion-garlic recipe too.

This brinjal curry pairs excellently with steamed rice, and can be served as side dish with chapatis and dosas too.

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Spicy brinjal curry recipe | badane munchi saaru recipe

Serves : 4 people
Preparation time : 20 mins
Cook time : 20 mins
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Ingredients

2 cups brinjal, diced
8 long dry red chili (kashmiri)
3 tsp coriander seeds
1/2 tsp cumin seeds
1/4 tsp fenugreek seeds
1 1/2 tsp grated jaggery
1 tsp tamarind flesh
2 tbsp cooking oil
salt to taste

For tempering
1/4 tsp mustard seeds
1 spring of curry leaves
pinch of asafoetida.
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Step by step method

1. Wash brinjal in clean water and wipe it dry. Cut it into small size cubes. Soak brinjal cubes in salted water for about 20 mins.
2. Meanwhile soak 1 tsp of tamarind flesh in 2 tbsp water. Once it is soaked well squeeze tamarind, retain the solution discarding the tamarind.
3. After 20 mins drain water from brinjal cubes. In a cooking pot take brinjal cubes, to this add 1 1/2 cups water, tamarind solution, jaggery, salt and cook in medium heat. Mine took about 10 mins to cook.
4. As brinjal is getting cooked prepare the wet paste. To this, heat 2 tbsp of oil in a pan, add long dry red chilies and fry in low heat till they are puffed. Once puffed remove from heat.
5. To the same oil add coriander seeds and fry for half to one minute and remove. To the same oil add cumin seeds and fry for a minute and remove ( missed to click photograph ) .
6. To the same oil add fenugreek seeds and fry for a minute and remove. Put off the stove and keep the oil aside for later tempering.
7. Take all the oil fried spices in a mixer / grinder.
8. Grind it into a slight coarse paste adding 1/2 cup water.
9. By the time you prepare wet paste, brinjal will be cooked. If not, cook till they are done.
10. Once brinjal is cooked add wet paste and mix well.
11. Simmer for 3 mins and later bring it to boil. Once boiled switch off the stove.
12. For tempering use the same oil used for frying spices. If you find oil is less add another 1/2 tbsp oil and heat pan in medium flame. To this add mustard seeds.
13. Once mustard seeds crackle add curry leaves, pinch of asafoetida and fry for a minute.
14. Pour the tempering to the curry. Mix and curry is ready for serving.

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Notes

1. If you find it spicy, decrease the amount of chilies.
2. This recipe goes very well with green coloured brinjals too.