Brinjal Curry with Urad Dal

8 Feb

Vankaya Minapappu Karam


Brinjal 5-7
Urad Dal 4 tbsps
Whole Dried Red Chile 1-2
Salt to taste


Urad Dal 1 tsp
Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Broken Red Chiles 3
Asafoetida a pinch
Curry Leaves 4
Oil 1 tbsp

Method of preparation:

Heat a pan on medium low heat, add urad dal and roast them until they change color.
Then add the dried red chiles and remove from heat.
Once cooled, grind the urad dal and dried red chiles into fine powder.

Wash, remove stems and chop brinjal lenthwise twice.
Soak the chopped brinjal in water until required.

Heat oil in a pan, add all talimpu ingredients in order.
When dal changes color, add brinjal slices, ground urad dal powder, turmeric powder and salt.
Cook covered on medium flame for few minutes or until the brinjal is thoroughly cooked.
Serve hot with rice.

Notes: Use stored urad dal powder to save time.

6 Responses to “Brinjal Curry with Urad Dal”

  1. Mythreyee February 8, 2008 at 11:05 am #

    That’s an interesting recipe.

  2. Uma February 8, 2008 at 3:25 pm #

    Hmm. eggplant! I will eat it in any form. I am going to try your version with urad dal. Thanx for the good recipe.

  3. murali panekkadan August 30, 2008 at 6:43 am #

    eggplant offers an interesting variety in colour and taste. A delight for those who want to explore and experiment.

  4. rumella December 30, 2009 at 12:48 am #

    I will try it seems good

  5. jayanthi May 16, 2010 at 3:50 am #

    we are in saudi village and only vegetable which is always available and cheap is eggplant,this recipe is very useful for me.thank u want more like ths..

  6. kopresh June 14, 2011 at 10:23 pm #

    it looks yummy i will deffnently try

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