Brinjal in Tamarind Masala / Brinjal Puli kulambu/ Brinjal Tamarind Gravy / Andhra Vangaya Gravy / Hyderabadi Bagara Baingan / Eggplant in Masala Paste.
Today’s recipe is Brinjal in Tamarind Sauce. Both of us are not fans of this vegetable, Brinjal / Eggplant. But I love the Brinjal fry and this Brinjal in Tamarind Sauce recipes. Both are my favourites. I will post the Brinjal fry later, though it’s ready in my folder.
Brinjal Tamarind Masala is a popular veg side dish of Tamil Nadu, one of the southern states of India. This recipe goes well with rice and chapathi. You can follow the same recipe for some other vegetables like drumstick, onion etc., and the taste differs each time according to the vegetables you use. I should say that this side dish is so delicious because of the capability of Brinjal to absorb oil and flavors into its flesh..
This is the first eggplant recipe of this blog food basket. I don’t know why I didn’t post an eggplant recipe earlier.
Ingredients for Brinjal Tamarind Masala:
Brinjal – 2 large chopped
Onion – 1 chopped finely
Tomato – 2 small chopped
Garlic – 8 pods
Tamarind paste – 1 tbsp.
Turmeric Powder – 1 tsp.
Chilli Powder – 2 tsp.
Coriander Powder – 1 tbsp.
Salt – to taste
Jaggery / Sugar – 1 tsp.
Oil- 3 tbsp.
Oil- 2 tbsp.
Mustard Seeds – 1 tsp.
Cumin Seeds – 1 tsp.
Red Chillies – 2
Curry leaves – 1 sprig
How to Make Brinjal Tamarind Gravy:
Heat oil in a pan. Add onions and tomatoes and saute till onion gets translucent. Add garlic and mix well. Cook everything for 5 mins. Next add the tomatoes along with little salt. Saute it till tomatoes turn mushy. Now add turmeric, chilli and coriander powder and mix well. Season with salt and jaggery / sugar.
Now add brinjals and mix well so that everything gets coated with the masala. Pour ½ cup to 1 cup of water so that it forms a gravy. Add tamarind paste and mix well. Bring this to a boil and simmer for 15 – 20 mins until everything is cooked, the gravy gets little thicker and the oil starts floating on top.
In another pan do the seasoning. Add oil in a heated kadai. Add the mustard seeds, Let it splutter. Next add the cumin seeds, dry red chillies followed by curry leaves. Pour this over the gravy and mix well.
Serve hot with rice. This goes well with chappathi also.
My Recipe Notes on Eggplant Curry:
1. Small purple coloured Brinjal would be better for this recipe.
2. After cutting the brinjal put it in water otherwise it gets black when they are left after being cut.
3. Make sure you add the tamarind only after brinjals get cooked. Be generous in adding tamarind juice.
4. Adjust spiciness according to your taste.
5. You can add little sambar powder in this, but it is completely optional.
6. You can even use other veggies like drumstick along with it. You can follow the same recipe for making Ladies Finger Masala.
7. The color of the curry purely depends on the chilli powder you use. I have used Kashmiri chilli powder, hence this lovely colour.
Happy Cooking.. Cheers.. Seena.
Brinjal Tamarind Masala.
Learn how to make Brinjal / Eggplant in tamarind masala paste, which is a popular recipe in Tamil Nadu.