Saturday, July 21, 2012

Spicy Brinjal Roast | Brinjal Curry

Once in a while its okay to indulge and have roast type dishes that are cooked for a really long time and is slightly greasy but absolutely salivating and spicy. This brinjal roast made its appearance in my mom's kitchen a very long time back. We loved it, but it never showed up again because it took a lot of time, a considerable amount of oil and dint really belong in the healthy section.

All of a sudden I was reminded of this dish and wanted to make it. My mom vaguely remembered how it was done, so got the recipe over the phone and it was a winner - why wouldn't it be? spicy and roasted - those are two words i absolutely love when it comes to cooking. :) . So me and the Spicy roasted brinjal were re-united after a decade! ;).

Spicy Brinjal Roast 


Ingredients

Serves - 3
Spice Level - Quite Spicy
Prep Time - 15 min
Cook time - 45 min


Brinjal - 500 gm, chopped lengthwise in medium sized pieces
Onion - 2  Large chopped well
Tomato - 2  Large pureed
Curry/Masala powder - 5 Tbsp
Turmeric powder - 1/2 Tsp
Ginger Garlic paste - 1 Tbsp
Cumin/Jeera - 1 Tbsp
Hing - 1/2 Tsp
Oil - 5 Tbsp
Salt - as per need


How do you make it

Heat oil in a kadai. Add hing and jeera - let it roast. Add the onions, ginger garlic paste and saute until the onions are done. Add the tomato puree now , little salt and turmeric, wait until the puree is cooked well. Add the curry powder now and saute until the raw smell of the curry powder vanishes. Now add the brinjal pieces and wrap well with the masala. Bring the flame to low. Close the kadai with a lid. Every few minutes , keep an eye on it and stir it well. The brinjals need to sit on low-medium flame for about 30-40 minutes, until you see the skin of the brinjal start to shrink, and you get a nice semi-dry gravy texture as seen in pic. In between the 30-40 min time frame, add the remaining salt too. Make sure to stir every now and then, to prevent the curry from burning. If it gets too dry in between, add a spoon or two of oil and wrap well and continue till the brinjals are completely roasted.

Serve along with curd rice or rotis. :) 



Print this Post

8 Yummmm:

kitchen queen July 21, 2012 at 2:27 AM  

hmmmmmmmmmmmmm yum yum yummy brinjal curry which is also my hot fav

Divya Rathanlal,  July 21, 2012 at 7:24 PM  

I usually immerse the brinjal in boiled water for a few minutes so that it is already softened and reduces the cooking time.

Lavi July 22, 2012 at 2:36 PM  

i like this poriyal. have this in my draft,which i got inspired after reading at saravana bhavan lunch menu-kathrikaai mochai kaara curry!

KS July 22, 2012 at 2:44 PM  

i realized i love kathrikaai after i moved out of India - one of my favourite dishes

Swetha July 23, 2012 at 8:01 AM  

hey Lavi, I so miss Saravana bhavan so much here in Mumbai! lucky yu! :)

Swetha July 23, 2012 at 8:08 AM  

hey divya - thanks for stoppping by! :)

Is that so? I am wondering if by doing so, would it end up being more like a brinjal masala curry where its like boiled than roasted??

Will try and see once, if it gives the same taste and texture, great trick!, thanks for the tip :)

Treat and Trick July 23, 2012 at 8:28 PM  

Delicious! I rarely cook brinjal since my boys hate it...

Related Posts Plugin for WordPress, Blogger...

A la carte!

Along with idli/dosai (13) Along with rice (32) Along with rotis (21) asparagus (1) baby potatoes (4) bajji (1) baking (9) banana (1) basil (1) basmati (2) beans (1) beetroot (5) bhindi (3) biryani (1) Black eyed beans (2) blueberry (1) bok choy (1) bottle gourd (1) bread (3) breakfast (4) brinjal (4) brocolli (1) buttermilk (1) butternut-squash (1) cabbage (2) cakes (7) carrot (1) carrots (3) cashews (1) cauliflower (8) cheescake (2) chettinadu (24) chettinadu delicacy (23) Chicken (7) chilli (1) Chineese (3) chinese (1) chocolate (1) chole (2) chutney (6) coconut (5) coconut milk (1) coriander (4) corn (1) cow-peas (1) cream-cheese (2) curry leaves (1) dal (3) dates (1) desserts (14) diwali 2013 (1) dosai (1) drink (1) drumstick (2) dry field bean (1) Easy (44) egg (3) fenugreek (1) fish (1) Food and Travel review (1) garlic (9) ginger (1) gobi (1) green gram (1) How To (5) Indian Flat Breads (4) indian sweets (3) International (5) ivy gourd (2) jeera (3) kootu (1) kovakkai (1) lemon (3) lentils (11) lobia (1) malai (1) mango (2) masoor dal (1) Methi (2) mint (2) mix veg (9) mochai (1) moong dal (4) mushroom (10) mutton (1) non-veg (2) onion (2) orange (1) paneer (11) parathas (1) pasta (2) peas (7) pepper (1) pickles (1) plantain (1) poriyal (1) potato (14) potatoes (2) quinoa (1) Rajma (1) rasam (1) rice flour (1) rosemary (2) shallots (1) snack (18) soup (7) soy chunks (1) spinach (6) stir-fry (1) strawberry (1) sweet potatoes (1) tamarind (5) tomato (7) toor dal (1) val bean (1) Variety Rice (13) walnut (1) wheat (2) yoghurt (1) yuuum!! (1) zucchini (2)

Latest on Food Over IP

Copyrights

All rights reserved @2012.

Unless otherwise mentioned, the text and images included in FoodOverIP blog belongs to the author. The blog author’s permission is required before any content is reproduced in any form.

  © Blogger templates The Professional Template by Ourblogtemplates.com 2008

Back to TOP  

Blogging tips