Whole Brinjal Curry
This is one of the recipes that my Grandma taught me when I told her that I was too busy to cook becaues I was taking care of my new born baby. She said she adapted it from some cook-show in the TV years ago. To this day, every time I make this curry, I am remidned of my Grandma. My family loves this curry!
Desika Products:
Peanut Oil, Turmeric Powder
RECIPE FOR WHOLE BRINJAL CURRY
Ingredients:
Serves: 4
Whole Brinjal or Eggplant - 15-20
Red Chili Powder - 2 tsp
Amchur powder -1 tsp
Coriander Powder -1 tsp
Turmeric Powder - 1/4 tsp
Oil - 3 tbsp
Salt as needed
Instructions:
Wash the eggplants thoroughly and wipe it so it does not slip when you cut.
Cut the brinjal from bottome to top, once horizontally, and once vertically, WITHOUT FULLY REACHING THE TOP. Do NOT cut the stem off. You should have four pieces attached to the stem part when you are done.
In a cup, add red chili powder, amchur powder, coriander powder, turmeric powder, salt, and oil and mix with a spoon until nicely blended.
Use a spoon to put the marination from Step 3 into the slits of the brinjal. Be generous in the amount of marination to put as it will result in a tastier curry.
Once all the brinjal have been filled, place the brinjal neatly on a microwave safe plate.
If your microwave has a VEGETABLE option, microwave the brinjal in that setting. Then flip it over and micorwave again in the same setting.
If your microwave does not have VEGETABLE option, simply microwave the brinjal for 4 minutes, flip the bring over, and microwave again for 4 minutes
MAKE SURE YOUR MICROWAVE DOES NOT GET OVERHEATED — if your microwave gives you a sensor error, give it some time to cool down before continuing, to ensure your microwave doesn’t malifunction.
Tips & Tricks:
If you let the marinated brinjal sit for 1-2 hours, you will get a better taste in the curry.
When selecting brinjals for this curry, make sure the top part and the stem is green and the brinjal is oval in shape — this ensures that the brinjal is tender.