Ingredients
- 4 no Vankayalu/Brinjal
- 2 no Tomatoes
- 1 Green Chilli chopped
- 1 pinch Turmeric Powder
- enough Salt
For Powder :
- 1 sp Coriander Seeds
- 1/2 sp Cumin Seeds
- fistful Peanuts
- fistful Dry Coconut Pieces
- 5-6 Red Chillies
- 1/2 sp Oil
For Popu :
- 1/2 sp Mustard Seeds
- 1/2 sp Chana Dal
- 1/2 sp Urad Dal
- 1 Red Chilli crocked
- few Curry Leaves
- 3 sp Oil
Instructions
Wash the brinjal well, chop them into lengthwise slices and put them in salt water. Wash tomatoes and chop into small pieces and keep aside. Heat oil in a pan add coriander seeds, cumin seeds, red chillies and fry for a couple of mins. Turn off the flame and allow it cool for a while.
Once cooled blend them into a coarse powder along with coconut pieces and keep aside.
Heat oil in a pan add popu ingredients and fry, once done add curry leaves, chopped green chillies and stir-fry for a while. Next add chopped tomatoes and stir.
Cook till the tomatoes turn soft and mushy. Then add in brinjal pieces, turmeric powder, enough salt and mix well.
Sprinkle a very little water and stir. Cover with a lid and cook on medium flame until done.
Once done add ground powder and mix everything well, cover and cook again on a very low heat for a couple of mins. Now spicy and tasty brinjal tomato curry is ready, turn off the flame and transfer into a serving bowl and serve with rice or roti.