Brinjal Masala
Brinjal Tomato Curry is a mouth-watering combination of cubed brinjals cooked in spicy masalas with a sprinkling of peanut-sesame seeds powder. Tomato Eggplant Masala Fry Andhra recipe pairs well with rice and dal.
Servings: 3
Calories: 105kcal
Ingredients
- Brinjal – 1 medium
- Tomato – 2 small
- Onion – 2 small
- Green Chilli – 1
- Curry Leaves – a few
- Coriander leaves – handful
- Oil – ½ tbsp
- Channa Dal – ½ tsp
- Urad Dal – ½ tsp
- Mustard – ¼ tsp
- Cumin seeds - ¼ tsp
- Dry red chilli - 1
- Ginger-Garlic paste – 1 tsp
- Turmeric – ½ tsp
- Red chilli powder – ½ tsp
- Coriander powder – 1 tsp
- Cumin seeds powder – ½ tsp
- Salt to taste
- Groundnuts – 2 tbsp
- Sesame seeds – 1 tbsp
Instructions
- Cut the eggplant into small cubes. Finely chop the onions, tomatoes, green chilli and coriander leaves.
- Heat a tava and roast the groundnuts and sesame seeds. Cool and grind to a powder.
- Heat oil in a pan and fry the eggplant pieces to a golden brown. Drain and keep aside.
- Remove excess oil from the pan and keep about ½ tbsp of oil in it. Add dry red chilli, chana dal, urad dal, cumin seeds and mustard seeds.
- Once they start to splutter, add the curry leaves and chopped onions. Fry for 1-2 minutes.
- Add green chilli and ginger-garlic paste and fry.
- Add tomatoes, turmeric, red chilli powder, coriander powder, cumin powder and salt. Combine well and cook covered for 4-5 minutes.
- Add the fried eggplant pieces and mix well. Cover and cook for 2-3 minutes.
- Sprinkle the groundnut-sesame seeds powder and mix properly. Garnish with coriander leaves and remove.
- Serve Brinjal Tomato Masala with steamed rice or Roti.