Brinjal In Curds Gravy

Recipe By:
Courtney
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  • Yield 6 Servings
  • Level Medium

An Indian recipe made of eggplant and curd.
 

Ingredients

  • 1/2 kg purple brinjals
  • 1 cup curds
  • 4 tablespoon oil or ghee
  • 1 tablespoon gram flour
  • 1 teaspoon sugar
  • 1/2 teaspoon turmeric powder
  • 4 teaspoon coriander-cumin powder
  • 1 teaspoon chilli powder
  • 1/2 teaspoon garam masala
  • Salt to taste
  • Grind to paste:
  • 4-5 green chillies
  • 6 cloves garlic
  • 1" piece ginger
  • 4 tablespoon grated coconut
  • A little coriander leaves
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Directions

  1. 1. Wash, cut brinjals into fours or eights, according to size.
  2. 2. Heat half of the oil, fry brinjal slices, turning them over all the time, cover and cook on low heat.
  3. 3. When brinjals get tender, remove from kadai, set aside. Pour the rest of the oil, fry ground paste, adding dry masalas one at a time, continuing to fry all the time till masalas are done.
  4. 4. Put back brinjals, add about a cup of water, cover and cook for 2-3 min. Till brinjals turn soft and masalas are blended,
  5. 5. Beat curds smooth with sugar, pour into brinjal gravy, simmer just once, remove. Garnish with chopped coriander leaves.
  6. 6. Serve hot with rice or rotis.