Ambur Style Brinjal Curry: A Delectable South Indian Delight
Introduction:
Ambur, a town in Tamil Nadu, is renowned for its distinctive cuisine, with its Brinjal Curry being one of the standout dishes. This recipe is a perfect representation of the flavors of this region, with tender brinjals (eggplants) cooked in a flavorful blend of spices and aromatic tamarind. The dish is enhanced with a roasted peanut and coconut masala that adds a delightful texture and depth to the curry. Whether you’re preparing it for a family meal or serving it alongside a biryani, this Ambur Style Brinjal Curry is sure to captivate your taste buds.
Cuisine: Indian
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Brinjal (Baingan / Eggplant) | 5 medium-sized |
| Onion | 1 large, sliced |
| Tomatoes | 2, finely chopped |
| Ginger Garlic Paste | 1 tablespoon |
| Red Chilli Powder | 2 teaspoons |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Coriander Powder (Dhania) | 1/2 teaspoon |
| Salt | As needed |
| Tamarind | 20 grams (size of a small gooseberry) |
| Gingelly Oil (Sesame Oil) | 2 tablespoons |
| Curry Leaves | 1 sprig |
| Mustard Seeds (Rai / Kadugu) | 1/2 teaspoon |
| Whole Black Peppercorns | 4 pieces |
| For Roasting and Grinding | |
| Roasted Peanuts (Moongphali) | 2 tablespoons |
| Sesame Seeds (Til Seeds) | 1 tablespoon |
| Fresh Coconut | 1 tablespoon |
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Instructions
-
Heat the Oil:
In a heavy-bottomed pan, add the gingelly oil (or sesame oil) and allow it to heat up on medium heat. -
Temper the Spices:
Once the oil is hot, add the mustard seeds, whole black peppercorns, and curry leaves. Let them splutter for a few seconds, infusing the oil with their aroma. -
Sauté the Onions:
Add the sliced onions to the pan and sauté them until they turn translucent and soft. -
Cook the Tomatoes:
Add the chopped tomatoes to the pan. Cook until the tomatoes break down and release their juices, leaving the oil to separate from the mixture. -
Add the Ginger Garlic Paste:
Stir in the ginger garlic paste and sauté it for 2-3 minutes until the raw smell disappears. -
Cook the Brinjals:
Add the chopped brinjal pieces to the pan, ensuring they are well mixed with the onion-tomato paste. Let them cook for a few minutes until they begin to soften. -
Add the Spices:
Now, add the red chilli powder, turmeric powder, coriander powder, and salt. Stir well to coat the brinjal pieces with the spices, allowing them to cook for another 2 minutes. -
Tamarind Water:
Soak the tamarind in warm water for about 20 minutes, then squeeze out the tamarind pulp to extract the juice. Add the tamarind water to the pan, stirring well. Let the curry simmer on low heat until the brinjals are fully cooked and tender, which should take about 10 minutes. -
Roast and Grind the Masala:
While the curry is simmering, dry roast the peanuts, sesame seeds, and fresh coconut in a separate pan. Once roasted, let them cool and grind them into a coarse powder using a mortar and pestle or a blender. -
Add the Ground Masala:
Stir the ground masala into the curry, mixing it thoroughly. Let the curry simmer for another 2 minutes to incorporate the flavors. -
Final Touch:
Once the curry reaches a rich, thick consistency and the brinjals are soft, switch off the flame. Your Ambur Style Brinjal Curry is ready to be served!
Serving Suggestions
This delicious Ambur Style Brinjal Curry pairs wonderfully with Ambur Star Chicken Biryani and a refreshing Tomato Onion Tadka Raita. It can also be served with hot steamed rice or soft chapatis for a wholesome meal.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~220 kcal |
| Carbohydrates | 20 g |
| Protein | 4 g |
| Fat | 14 g |
| Fiber | 5 g |
| Sodium | 330 mg |
| Potassium | 560 mg |
| Vitamin C | 15% DV |
| Iron | 6% DV |
Tips:
- Adjust the spiciness by varying the amount of red chilli powder based on your preference.
- For a creamier texture, you can add a tablespoon of coconut milk towards the end of cooking.
- This curry can be refrigerated for up to 2 days. Reheat thoroughly before serving.
Enjoy this rich and flavorful Ambur Style Brinjal Curry as part of your next meal and experience the essence of Tamil Nadu in every bite!
