BRINJAL GRAVY RECIPE (WITHOUT TAMARIND)

    This brinjal gravy recipe i got from a very good friend of mine which they used to call as “Kathrikkai Puli illa Kuzhambhu”, which means Brinjal gravy without tamarind. For a person like me who hates to extract tamarind juice, this type of gravies are really most welcome. So i asked her the recipe and it sounded very simple and tried the next week and it turned out so well and i enjoyed with hot rice along with Green peas curry.
Also check out my

• Ennai kathrikkai kuzhambu
• Kathrikkai rasavangi

In this recipe the brinjals are cooked in the water which is used to rinse the rice. After a quick wash of uncooked rice take out the second water which is used to wash the rice, which we normally discard.
INGREDIENTS:

BRINJALS(EGGPLANTS)	5-6 NO
WATER FROM WASHED RICE	2 CUPS
OIL	1 TSP
SHALLOTS	4
CORIANDER SEEDS	1 TBLSP
CHANNA DAL	1 TBLSP
RED CHILLY	3-4
COCONUT(GRATED)	4 TBLSP
SALT	TO TASTE
TURMERIC POWDER	A PINCH

METHOD:

• Cut the brinjals into four halves( i used the small one)
• In a pan add oil and roast the coriander seeds, channa dal, red chilly and shallots till the dal turns golden brown.

• Allow this to cool and keep it aside.
• Meanwhile cook the brinjals in the washed rice water, which is otherwise called as arisi mandi.
• Add salt and turmeric powder to this.

• Grind the roasted spices along with coconut into a fine paste, adding little water water to this .

• When the brinjals are half cooked add this ground masala and cook nicely in a medium low flame.
• When the brinjals are completely cooked and the gravy becomes thick switch off the flame.

• Garnish with curry leaves and enjoy with hot rice.

The water which we use gives a nice creamy texture to the gravy and its quite healthy too.