- Prep Time:15m
- Cook Time:1h 45m
- Total Time:2h
- Serves: 4
Ingredients
For the curry powder
- 1 c dried coriander seeds
- 1/4 c bengal gram (split chickpeas)
- 1/4 c urad dal (skinned black gram lentil)
- 1/4 c rice
- 1/2 c long red chillies
- 1 1/2 tbsp. black pepper
- 1 1/2 tbsp. cumin seeds
- 1 1/2 tbsp. fenugreek seeds
- 1 1/2 tbsp. mustard seeds
For the curry
- 1/3 c sesame oil + 2-3 tbsp more
- 1 tsp. mustard seeds
- 1/2 tsp. cumin seeds
- 1 sprig curry leaves
- 170 g onions, chopped
- 1 tbsp. ginger, grated
- 1 tbsp. garlic, grated
- 1 tsp. Salt
- 400 g Indian brinjal, quartered length-wise
- 1 tsp. red chilli powder
- 1/2 tsp. turmeric powder
- 450 g tomatoes, chopped
- 4 tbsp. curry powder*
- 6 tbsp. tamarind juice
- 1/4 tsp. asafoetida (hing)
- 1 c water
Instructions
Make the curry powder
- Dry roast all the ingredients on medium heat until golden brown and fragrant. Let cool completely.
- Grind to a fine powder in a powerful spice grinder. Transfer to a large plate, spread it out and let cool completely. Store in a clean, dry, air-tight jar.
Make the curry
- Toss the quartered brinjal in turmeric and red chilli powder and set aside.
- Heat 1/3 cup oil in a heavy-bottomed vessel. It's hot when a few mustard seeds dropped in start to crackle immediately. Add the rest of the mustard seeds, followed by cumin and curry leaves.
- Add the chopped onions, grated ginger and garlic with a pinch of salt and let cook on medium-high heat until slightly soft.
- Stir in the prepared brinjal and keep stirring until the skin turns from purple to brown.
- Add the chopped tomatoes, cover and cook until the tomatoes are soft.
- Season with the prepared curry powder, tamarind juice and add water. Adjust salt according to taste and sprinkle asafoetida. You may top the curry with the remaining 2-3 tbsp oil.
- Reduce heat to a complete low and let simmer for an hour.
- Let cool completely before refrigerating. Keeps well for upto a week, if it's not licked clean well before that.
