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Rayalaseema Special Brinjal Curry | Nune Vankaya | How to make Brinjal Gravy Curry

Curries | vegetarian

  • Prep Time 5 Mins
  • Cook Time 25 Mins
  • Servings 6

Ingredients

  • For Masala Paste
  • 2 tbsp Oil
  • 1 cup Chopped Onions
  • 1 tbsp Bengal Gram
  • Salt
  • 1 tsp Cumin
  • 2 Green Chilli
  • 2 Tomato
  • 2 Turmeric
  • 1/4 cup Grated Coconut
  • Water for grinding
  • For Curry
  • 4 tbsp Oil
  • 1 tsp Mustard
  • 1 tsp Cumin
  • 2 Sprigs Curry Leaves
  • 10 Garlic
  • 1 tsp Pepper
  • 2 tsp Chilli powder
  • 2 tbsp Coriander powder
  • 10 - 12 Brinjal
  • 1/3 cup Tamarind (Extracted from 70 gms of Tamarind)
  • Salt
  • 1/4 cup Green Coriander

Instructions

  1. Heat the Oil. Fry all the ingredients used for Masala Paste one after the other, add Tomatoes and cook till the tomatoes become soft.
  2. Grind it along with Coconut pieces to make the Masala Paste (can use Coconut Oil to get an authentic taste).
  3. Heat some oil in a pan and fry Mustard, Cumin, Red Chillies, Curry Leaves, Garlic, Pepper and chopped Onions.
  4. Once the Onions turn golden brown, add slit Brinjals, Salt and cover with a lid. Cook till the Brinjals become soft.
  5. Now add Chilli powder, Coriander powder and saute for some time. Add Tamarind pulp and mix well. Cook it till the Oil separates from the Gravy.
  6. Add Masala Paste, sufficient Water and cook on a low flame till the Oil gets separated from the Gravy.
  7. Finally, add chopped coriander and remove it from the fire. This Curry goes well with hot Rice.