Brinjal Masala Curry

-Brinjal masala curry is popular curry of hyderabadi cuisine and is flavoured with spices and onion tomato paste.

-This curry is perfect for biryani and also goes well with chapathi.

Ingredients:

-One large brinjal or 4 small brinjals

-One finely chopped onion

-one or 2 tomatoes chopped

-one diced potato

-1 tbsp sesame seeds

-2 tbsp dry dessicated coconut

-Few peanuts

-2 tsp coriander powder

-1tsp red chilli powder

-salt as per taste

-Any cooking oil

For tempering:

-Half tsp cumin,mustard seeds

-Half tsp split black gram

-Few curry leaves

-cut brinjals to long slices and keep ready

-Take a pan add little oil in it.Add sliced brinjals and shallow fry until they turn little brown color

-Main flavour of this dish is with masala paste.For preparing masala paste take 1tbsp sesame seeds,2 tbsp dry dessicated coconut and few peanuts in blender

-Take a pan add dry roast sesame seeds,peanuts and dry dessicated coconut on low flame.

-Add above roasted ingredients in blender and blend by adding water to paste

-chop onions,tomatoes and one potato and keep ready

-Take all spices as per mesurement in ingredient list

-First step is to take a wide vessel and add little oil.when is heated add cumin,mustard seeds.

-when they crackle add split black gram and few curry leaves

-Next add finely chopped onions and saute for few minutes

-Once onions are little cooked add one diced potato .

-Add one or 2 chopped tomatoes.choose tomatoes which are fully ripen or add mushy tomato puree.

-Add tomatoes and saute until they turn mushy.

-Next step is to add blended masala paste and mix with cooked onion,tomatoes.

-Add a pinch of turmeric powder and 2tsp coriander powder and mix

-Even add tsp red chilli powder and salt as per taste.Mix spices properly with masala paste

-Finally add shallow fried brinjal slices and mix every thing

- If the gravy is too thick add little water,cover and cook for some time

- Garnish with spring onions and serve curry hot with biryani or chapathi