Friday, December 24, 2010


Brinjal     4no.
Small Onion     1handfull
Big onion         1  no(chopped)
Tomato           1 no chopped
Garlic              1 no
Coconut          2 tbsp
Sambar powder   2 tbsp
Tamarind             gooseberry size
Turmeric powder    1/4 tsp
Salt                      to taste
Gingelly oil          5 tbsp
For tempering :
Mustard  seeds   1tsp
Fenugreek          1/4 tsp
Curry leaves       few.
Heat a tbsp of oil and saute small onions till soft. Grind sauted onion with coconut and sambar powder to a smooth paste.
Slit the brinjals.Heat oil in kadai temper with mustard seeds and fenugreek seeds. Add fresh curry leaves and chopped onionand tomato. Cook till they are soft.
Add the brinjals and cook in oil till soft. Add the ground paste, turmeric powder and cook till raw smell goes.
Add tamarind and salt and cook till oil leaves the sides.
Serve for white rice with appalam.
NOTE : Always use small onions for grinding.Gingelly oil gives nice flavour to this dish.


  1. I did not know that small onion had to be ground with powder for this recipe, so simple and doable,thanks,Rajani

  2. Thanks for the fb. As said this recipe is simple and tastes awesome.

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