Brinjal Sprouts Curry - I never had this combo until I got it from my friend Sangeetha. Last week Parthi came home and he gave this curry that Sangeetha made for lunch for their relatives. We have finished the lunch by the time I got this curry so I kept in the fridge. Next day I have packed this curry with rice for my husband for lunch and I was waiting for noon to have this since I was looks delicious. Wow....What an amazing combo curry!!! It was awesome. I called Sangeetha and I wanted the recipe to make this. Last weekend I made this curry and wow.....the curry turned out pretty good and it was yum...and went well with chappathis too. Sprouts are very good for health and it is also another way of adding more greens to the diet :-) Thank you Sangeetha for the wonderful recipe.
INGREDIENTS:
Brinjal - 5 to 6
Sprouts - 1 cup (I used Green gram dhal sprouts)
Onion - 1 finely chopped
Tamarind - small lemon sized ball
Turmeric powder - 1/4 tsp
Salt - as needed
To grind:
Onion - 1 chop into pieces
Tomato - 1 chop into pieces
Coriander seeds - 2 tsp
Red chillies - 4 to 5
Fried gram dhal - 2 tsp
Grated coconut - 3 tsp
To temper:
Oil - 1 tsp
Mustard seeds - 1/4 tsp
Fenugreek seeds - 1/4 tsp
Curry leaves - few
Asafoetida - a pinch
HOW TO MAKE:
Soak green dhal over night. Wash well and drain the water. Keep the drained green gram dhal in the bowl and and keep covered. In two days time you can see the beautiful sprouts appearing from the green gram dhal.
Wash and cut brinjal into pieces. Heat oil in a kadai and splutter mustard seeds add fenugreek seeds. Add asafoetida and curry leaves. Add brinjal pieces and fry it well in the oil until it tendered. Add turmeric powder and mix well. Soak tamarind in a cup of water and extract the juice.
Meanwhile in another kadai / pan add a tsp of oil and add chopped onions. Fry until it translucent. Add red chillies and tomatoes. Fry well in the oil along with onion and then add coriander seeds. Fry well until the tomatoes get tendered then add grated coconut and fried gram dhal. Turn off the stove.
Allow to cool down.
You can see the tendered brinjal and that time add tamarind juice. Allow to boil and add needed salt. Once the brinjal cooked well add sprouts. You need not cook the sprouts. Allow to one boil.
By the time it get boil, in a mixie / blender add the fried items (to grind) and make a fine paste of it by adding water.
When the brinjal and sprouts boil, add grounded paste and blend well. Cook for 5 to 6 mins in simmer and turn off the stove.
Serve with hot rice or chappathis. It will go well with dosa and idly too.
TIPS:
Instead coriander seeds, you can add coriander powder too.
Add mixed sprouts too.
This curry is supposed to be thick and if you want add needed water.
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