Ambur Style Brinjal Curry Recipe
Ambur Style Brinjal Curry Recipe is a simple and easy dish to prepare and tastes delicious with biryani. You can also serve it along with Tawa Paratha.
Brinjal Curry is prepared in different ways in different regions. Here, we have followed the style which is used in Ambur which is famous for its Brinjal Curry.
Brinjal curry makes a great combination with biryani, and is made in most of the Muslim households on a regular basis. It's a simple recipe and can be made with limited ingredients. The texture of brinjal along with the flavours of spices, make a great dish.
If you like this recipe, you can also try these Brinjal Curry Recipes for your everyday meals:
- Gutti Vankaya Recipe - Andhra Style Stuffed Brinjal
- Kosamalli Recipe (Chettinad Style Brinjal and Potato Mash)
- Vaangi Bhaat Recipe (Maharashtrian Style Brinjal Rice)
- 5 Brinjal (Baingan / Eggplant)
- 1 Onion
- 2 Tomatoes
- 1 tablespoon Ginger Garlic Paste
- 2 teaspoon Red Chilli powder
- 1/4 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Coriander Powder (Dhania)
- Salt , as needed
- 20 grams Tamarind , size of a small gooseberry
- 2 tablespoon Gingelly oil
- sprig Curry leaves
- 1/2 teaspoon Mustard seeds
- 4 Whole Black Peppercorns To Roast and Grind:
- 2 tablespoons Roasted Peanuts (Moongphali)
- 1 tablespoon Sesame seeds (Til seeds)
- 1 tablespoon Fresh coconut
How to make Ambur Style Brinjal Curry Recipe
To begin making the Ambur Style Brinjal Curry Recipe, add oil in a heavy bottomed pan and wait till the oil heats up.
Add in the mustard seeds, peppercorns, curry leaves and sliced onions, fry till onions become translucent.
Then add in tomato and cook till it leaves oil on the side of the pan and then add in the ginger garlic paste sauté it well till the raw smell goes away. Next add in the brinjals and mix well.
Next add in the spice powders including red chilli powder, coriander powder, turmeric powder, salt and mix well. Soak the tamarind in water for about 20 minutes and squeeze out the water.
Add in the tamarind water in the pan and cook till the brinjals become soft.
Next dry roast the peanuts, sesame seeds and coconut in a pan and cool down then grind that into a coarse powder. Add the ground masala to the brinjal gravy and mix well. Allow it to simmer for two minutes and switch off the flame. Serve hot.
You can skip coconut while grinding if you don’t prefer.
Always use gingelly oil for this recipe as it’s an important ingredient which gives the authentic taste.
I used white sesame seeds for this recipe. Black sesame seeds could also be used.