Brinjal Masala Curry – Pathrode Masale Palya

brinjal Masala Curry- Eggplant Recipe

Brinjal Masala CurryBrinjal Masala Curry is one of those dishes that is good for all seasons. In the Winter months, I like to cook it spicy and serve it over hot steaming rice. And in the Summer months, I tone down the spice and serve it with rotis. Either way it is bursting with flavor in every bite and offers a wonderful compliment to Saaru recipe that I have posted in the past.

Brinjal Masala CurryThis dish has its origin in Karnataka, like most of my recipes. Its calledPathrode Masala Palya”  in local dialect. Thanks to my mother-in-law for teaching me this recipe and since then, it is one of my favorite option when I cook eggplant. Eggplant or Brinjal, is a very low calorie vegetable and has healthy nutrition profile. It is very low in calories and fats but rich in soluble fiber content. That’s great news for weight watchers! There are several kinds when it comes to Eggplant and they all are a good fit for this recipe. Try it today and let me know if you like it.

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Ingredients:

  • 8-10 small eggplants / brinjal
  • 1/2 cup grated coconut
  • 2 tbsp coriander seeds
  • 2 tsp cumin seeds
  • 1 tbsp rice
  • 5-6 red chilies
  • 5 curry leaves
  • 2 tbsp coconut oil
  • 1 tsp mustard seeds
  • 1 tsp split black gram
  • 1 tsp turmeric powder
  • 1 tbsp tamarind paste
  • 1 tbsp grated jaggery
  • Salt to taste

Brinjal masala curryWash the brinjal and chop it lengthwise and place them in a large bowl of water for about 10 minutes and drain the water. Drizzle the coconut oil in a pan over medium heat. When oil heats up, add the drained brinjal slices and saute them for 2 minutes.

Brinjal masala curryAdd turmeric powder, tamarind, jaggery and salt and continue to saute, them for 2 more minutes and cover the lid. Meanwhile, blend the grated coconut with coriander seeds, cumin, rice, red chilies with 1/2 cup water to a fine consistency.

Brinjal Masala CurryAdd the blended paste to sautéed brinjal and cook for 10 minutes in low heat. Add tempering / seasoning and Brinjal Masala Curry is ready!
Brinjal Masala curry

Brinjal Masala Curry

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4

Ingredients

  • Ingredients:
  • 8-10 small eggplants / brinjals
  • 1/2 cup grated coconut
  • 2 tbsp coriander seeds
  • 2 tsp cumin seeds
  • 1 tbsp rice
  • 5-6 red chilies
  • 5 curry leaves
  • 2 tbsp coconut oil
  • 1 tsp mustard seeds
  • 1 tsp split black gram
  • 1 tsp turmeric powder
  • 1 tbsp tamarind paste
  • 1 tbsp grated jaggery
  • Salt to taste

Instructions

  1. Wash the brinjal and chop it lengthwise and place them in a large bowl of water for about 10 minutes and drain the water.
  2. Drizzle the coconut oil in a pan over medium heat. When oil heats up, add the drained brinjal slices and saute them for 2 minutes.
  3. Add turmeric powder, tamarind, jaggery and salt and continue to saute, them for 2 more minutes and cover the lid.
  4. Meanwhile, blend the grated coconut with coriander seeds, cumin, rice, red chilies with 1/2 cup water to a fine consistency.
  5. Add the blended paste to sautéed brinjal and cook for 10 minutes in low heat.
  6. Add tempering / seasoning and Brinjal Masala Curry is ready!
http://www.mrishtanna.com/2016/09/brinjal-masala-curry-pathrode-masale-palya/

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21 thoughts on “Brinjal Masala Curry – Pathrode Masale Palya

  1. I always love the spices in Indian food. I don’t think there is anything quite as flavorful. This looks delicious.

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