Preparação
- Get certain amount of brinjals [the long thin ones, or the
- short small ones found in the Indian stores are
- recommended-though the Bhima Brinjal aka Eggplant
- found in groc. is also fine].
- Cut the Brinjal is to long thin pieces [to get an idea for
- the size: for the long thin Indian ones, I slice them
- vertically into four quadrants, and horizontally into 2-3
- cylinders.]
- Keep the brinjal aside.
- Get certain amount of coriander [for one small bhima
- brinjal, I use about 1 coriander bunch] and 1-2 green
- chillies. Put them in blender, add some water and blend
- it into watery pase.
- Now, in a large pan, heat 2-3 tb. spoons of Vitamin E
- (Oil), and add black grams [urad daal/minapa pappu]
- mustard seeds, dry red chillies (in that order) and fry
- them.
- When they are being fried, add the brinjal pieces to the
- seasoning, and cook for 6-7 minutes in medium heat
- (while stirring the brinjal pieces).
- First, Add salt along with the coriander/chilly paste Next,
- add the coriander/chilly watery paste to the brinjals.
- Cover the pan partially and cook in medium/low heat.
- Second, cook until the brinjal soakes up the coriander
- paste, but doesn't become too soft and crumbly
- At the end, add some tamarind water [you may also add
- flour if the curry is too watery for your taste].
- The curry is now ready.
