Brinjal Curry | Vazhuthananga Curry (Tamilnadu Style)

Brinjal(Vazhuthananga) is one vegetable which I love the most(don't like) among vegetables and you might have noticed that there are very few recipes in this space with brinjal.This recipe of brinjal curry is my better half's choice as he remembers having this curry In Chennai from hotels and was craving to have some.He picked up these from the stores and told me to recreate the same at home.He just remembers that it was spicy and tangy.I started my search to find that apt recipe and ended up trying this recipe from here.It came out really good and I enjoyed too,tastes similar to theeyal.This happened about six months back and so now I have started adding these small brinjals to make this curry once in a while.This curry goes well with chapathis or rice too.Do give this a try if you love the flavors and enjoy!!

Ingredients
brinjal/small egg plants small 10
garlic 1 clove
shallots 2-3 big or 5 small
tomato 1 big
tamarind 1 gooseberry size
sambar powder 1tsp
salt
oil 4-5tbsp

to temper
urad dal 1/2 tsp
cumin seeds 1/2 tsp
mustard seeds 1/2 tsp
dry red chillies 3
curry leaves

to grind
chana dal 1/2 tsp
coconut grated 1/2 cup nearly
coriander seeds 1.5tsp
pepper corn 1/2 tsp
cumin seeds 1tsp
shallots 5 large or 10 small
garlic clove 2 small
dry red chillies 5-6

Method

• Wash and cut the brinjals(egg plant) in quarters(don't separate out) ,keep the stalk intact.Soak in water until use.Wash and soak the tamarind in water.
• Heat a pan and dry roast the spices,keep aside.Then add the coconut,chana dal,shallots and garlic cloves.Fry this mixture until coconut turns golden brown and shallots turn translucent.Switch off flame,cool and then grind this mixture with roasted spices with minimal water to a smooth paste.keep aside.
• In another pan,heat oil and then splutter mustard seeds,followed by cumin,dry red chillies,curry leaves and urad dal.

• 
  
• Add in the shallots,garlic sliced and saute for a minute.Add in the brinjal (drain water) and fry till its half cooked and the skin color changes, shallots turn brown in color.
• Add in tomatoes and saute for 2 minutes until mushy.
• Add the sambar powder and salt.
• Squeeze the tamarind pulp and add.Add the ground paste,water(1 cup) and cook covered until the brinjal shrink and gets cooked.Also,the gravy thickens in texture.
• Switch off flame and serve with rotis or rice.We enjoyed with rice and chembu mezhukuparetti !!

NOTES
* You can add a sprig of curry leaves when grinding too. 

Related Posts
Egg Plant(Brinjal) fritters/fry
Vazhuthananga-Potato masala
Baingan Bharta