Tuesday, August 18, 2009

Amma's Brinjal Oil Curry

Amma's plate great portion control, protein from the lentils and 3 kinds of veggies, RD approved of course.

Cool I have another recipe to share with you all, my goal is to learn lots of recipes from my Mum in law while she is here, she's a great cook, its simple by Indian standards and healthy, she is very health conscious eats lots of veggies (shes vegetarian!) and less oil.

  • Brinjal/Eggplant, the long thai ones or the little ones work the best as they get softer
  • 1/2 onion (she doesn't use onion and garlic in cooking due to religion but I do so will add to recipes lol)
  • garlic 2 cloves
  • mustard seeds
  • fennel greek
  • red chili -1
  • 1/2 spoon urad dal
  • curry leaves
  • 4 tomatoes
  • tamarind pulp
  • masala powder
  1. heat the oil and pop the mustard seeds and the garlic, onion urad dal, fennel seeds, curry leaves, red chili and tomatoes saute for 5 min let it reduce down
  2. add the brinjal and a couple of teaspoon canola oil, saute for another 5 min
  3. then add the tamarind pulp and water some masala powder to taste and salt
  4. simmer for 10-15 minutes
I love this curry, yummy.
We ate it with rice, dal and spinach (cooked like the collard greens)

Enjoy, lets see what's on the menu today!

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