Brinjal coconut curry

Yes, another brinjal recipe and wait for many more, coz this is our favorite veggie and we cook it almost every day.

Preparation time: 20-25 mins

Serves: 2

Ingredients:

Brinjals ¼th kilo
Onion 1
Refined cooking oil 1 tbsp
Green chillies 2
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Black gram 2 tsp
Pinch of asafoetida
Grated fresh coconut 1 cup
Fresh coriander for garnish
Salt to taste

Method:

Wash and cut the brinjals into cubes. Finely chop the onions, slit the green chillies and grate the coconut.

Heat oil and add mustard seeds and green chillies. As they pop, add cumin seeds and black gram. Add a pinch of asafoetida, the onions and sauté until soft and transparent.

Add the brinjal cubes and stir, evenly oiling all of them. Sprinkle water, cover and cook on medium heat until soft. This should take around 8-10 mins. Keep checking in between to ensure the brinjals are not burnt and sprinkle water and mix whenever required.

When the brinjals are cooked, add salt to taste and fresh and chopped coriander and mix well. Remove from heat and add the grated coconut and mix well just before serving.

Brinjal coconut curry is a bland one and tastes great with plain rice and spicy sambar. It is also a great Indian bread combo option. If sweltering under the Middle East sun, pour some thick yoghurt or labaan over the curry and have it along with some fresh khuboos or Arabic bread.

Brinjals are the beauties that gel with anything can be cooked anyhow and will taste glorious anyway. Coconut fat is said to be good for health, so half a cup of fresh coconut is just the required amount of fat. Enjoy the brinjal coconut curry.