Eggplant/Brinjal and Sesame Seed curry

Written by Maya Shetty in BRINJAL/EGG PLANT, FOOD, INDIAN PULSES-DHALS/LENTILS/BEANS, SESAME SEEDS, VEGETARIAN - CURRY PREPARATION, VEGETARIAN DISHES

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The past few days has been a tad bit cold even for Fall weather.The need to stay indoors was a welcoming thought, though the need to go see the Fall foliage in all it’s glory was an endless ache within.

How do we deal with two opposite emotions, yet come home to a spicy quick fix lunch after our walk in the woods ? Thus was born this quick & easy recipe with eggplants/brinjals in the refrigerator, throw in some sesame seeds , sprinkle some spice magic & when you get back home, your home smells like an aromatic South Indian kitchen should smell with it’s promise of a satisfying meal.

It is a thick gravy, not runny like the other South Indian curries, yet deliciously spicy for a cold Fall day, the comfort we all seek in food to warm our souls….it definitely delivers! Do give it a try! Here goes the recipe…

Table of Contents

Eggplant/Brinjal and Sesame Seed curry

Recipe by Maya Shetty

Course: BRINJAL/EGG PLANT, FOOD, INDIAN PULSES-DHALS/LENTILS/BEANS, SESAME SEEDS, VEGETARIAN – CURRY PREPARATION, VEGETARIAN DISHES

0 from 0 votes

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

kcal

Total time

minutes

Ingredients

4 4 -5 Brinjal / Eggplant ( medium or small ones ) sliced lengthwise
1 tbsp 1 Coriander Powder
1 tsp 1 Turmeric Powder
1 tsp 1 Cumin Powder
1 tbsp 1 Tamarind Pulp
1 tsp 1 Sugar / Jaggery
Salt to tast
3 tbsp 3 Oil
For Roasting & Grinding:**
4 4 Dry Red Chillies
2 tbsp 2 Sesame Seeds
2 2 -3 cloves Garlic

Directions

Dry roast the ingredients in a heavy bottom pan or with a little oil until it turns golden. Now take the roasted ingredients and blend it into a fine paste with a little water added. Set aside.
Warm the kauai/pan adding a little oil. Add in eggplant/brinjal slices and toss well in the oil. To this add in the salt, sugar, and other spice powder and gently stir all the ingredients ,so the eggplant is coated fine.
Cover the pan/kadai with a lid and let it steam cook for 10 mins till the eggplant/brinjal is soft & done.
Add in the ground sesame paste along with some water. Mix well. Cook for a few more minutes.
Lastly add in tamarind pulp and mix well. Cook for a few more minutes till it the curry is thick.
Serve hot with rice or a side for dosa/Indian pancake and idli’s/Indian rice dumplings
Enjoy!