Green Brinjal Curry recipe (Eggplant curry) | Andhra Style Brinjal Curry for Rice

Wash and dry the brinjals. Cut them into an 'X' shape and set aside.

Heat oil in a thick-bottomed kadai over medium to low flame. Add the brinjals and roast them. Cover with a lid and turn them often until brown spots appear. Be careful as the oil may sputter.

Once browned, remove the brinjals and set aside. It may take 5 minutes. maintain a low flame.

In the same kadai, add mustard seeds, cumin seeds, urad dal, and chana dal. Allow them to splutter.

Add chopped onion, green chili, and curry leaves. Fry for 2 minutes.

In a blender, puree the medium onion, tomatoes, ginger, and garlic. Set aside.

Add turmeric powder to the kadai and sauté. Then add the blended puree and sauté until oil releases from the curry.

Add red chili powder, salt, and coriander powder. Fry briefly.

Add tamarind pulp and sauté for a few minutes on medium to low flame until the curry thickens.

Add the fried brinjals and sauté well. Adjust the consistency by adding water as needed. Adjust the salt too.

Cover with a lid and cook for 5 minutes on low flame.

Open the lid, add the chopped coriander leaves and garam masala powder, mix well, cover, and cook for 2 more minutes.

Once the oil floats on top of the curry, turn off the stove.

A flavourful and tasty** brinjal Curry** is Ready to serve with chapati and rice. It goes well with anything.