I’m an eggplant convert, from a hater to lover!!! Now I love eggplant in any and all forms!!
How about you??
Even if you are a person who hates brinjals, you must try this Andhra style egg plant curry. Chances are that you might develop a liking towards brinjals.
This unique flavored Andhra style curry with poppy seed masala in it is a must try recipe. The main difference between this curry and others is that there is no coconut at all in it. The masala base is mainly prepared with poppy seeds, which gives a nutty flavor and texture to the curry. For all curry lovers, this fantastic dish is a must try dish.
Serve it with jowar rotti, bliss!
3 tablespoons poppy seeds
1 tablespoon red chili powder
1 tablespoon coriander powder
½ teaspoon turmeric powder
2 teaspoon cumin powder
¼ teaspoon methi seeds(fenugreek seeds)
¼ cup tamarind juice
1 teaspoon jaggery
2 tablespoon oil
Salt to taste
½ inch ginger
1 teaspoon mustard seeds
1 teaspoon cumin seeds
- Dry roast poppy seeds until it starts to turn color. Remove from pan immediately and let it cool. Dry roast methi seeds too and remove from flame.
- Into a blender add poppy seeds, methi seeds, all the spice powders and little water and blend into a paste.
- Wash and pat dry the brinjals. Remove the stem and make a cross incision. Fry it in oil for about 3-4 minutes. Remove the fried brinjal and keep aside.
- Into the same pan add little more oil if the pan turns dry, add the temper ingredients and saute for a minute.
- Then add the blend masala paste and cook until oil separates from the sides of the pan.
- Pour tamarind juice and ½ cup water, bring it to boil. Let it continue to boil on medium flame for 15 minutes.
- Add fried brinjal and cook for 7 minutes.
- Add salt to taste and jiggery, mix well.
- Turn off flame and serve hot with rice or jowar rotti.