BRINJAL CAPSICUM CURRY

INGREDIENTS:

            Brinjal – 200g

            Capsicum – 1

            Small onion – 10

            Crushed ginger garlic – 1 tsp

            Tomato – 1

            Tamarind water – 2 tsp

            Curry leaves – 1 leaflet

            Coriander leaves – 1 handful

            Turmeric powder – ½ tsp

            Sambar Powder – 1 tsp

            Garam Masala powder – 1 tsp

            Mustard – ½ tsp

            Cumin – ½ tsp

            Urad dhal – ½ tsp

            Sesame seeds – 1 tsp

            Asafotedia – ½ tsp

            Rice Flour – 1 tsp

            Oil – 3 tsp

            Salt

METHOD:

1.Take a pan and add oil. Add mustard and cumin and allow it to splutter.

2.  Add urad dhal, sauté till it turns golden brown.

3.Add chopped onions, curry leaves and asafotedia and sauté till the raw smell of the onion disappears.

4. Add crushed Ginger garlic, cook till the raw flavour goes off and add chopped capsicum, tomato and brinjal. Mix well and add a pinch of salt and close the lid. Let it cook well in low flame for 2 to 3 minutes. Stir well occasionally.

5.    Add Sambar powder, garam masala, turmeric powder and salt and sauté well.

6.   Sprinkle tamarind water and mix well. Close the lid for 3 minutes and allow it to cook well on low flame. Sprinkle water if needed. The curry should not become soggy but should be well cooked.

7.    Add  rice flour and mix well.

8. Add roasted sesame seeds and finely chopped coriander leaves.

9.    The sesame seeds enhances taste.

10. Instead of adding rice flour, roasted peanuts and sesame seeds can be crushed coarsely in a mixer and can be added. To cook as gravy, add water and grind the peanuts & sesame to a fine paste.

11. Lemon juice can also be used instead of tamarind water.