Vazhuthananga Paal Curry (Egg Plant Coconut Milk Curry)

Ingredients for Vazhuthananga Paal Curry (Egg Plant Coconut Milk Curry):

1. Eggplant (Vazhuthananga) – ¼ kg

2. Salt – For taste

    Turmeric powder – ¼ small spoon

3. Onion chopped fine – 1, big

    Green chillies – 4, chopped fine

    Ginger – 1 piece, chopped fine

4. Coconut – ½

5. Coriander powder – 1 big spoon

    Chilli powder – 1 small spoon

    Pepper powder – ½ small spoon

    Fennel seeds – 1 small spoon

    Cinnamon – 1 small piece

    Cardamom – 2

    Star anise – 1

6. Oil – ½ cup

7. Mustard – 1 small spoon

    Red chillies -1

    Curry leaves – 1 stem

How to prepare Vazhuthananga Paal Curry (Egg Plant Coconut Milk Curry)?

1. Cut brinjal into thin 1-inch length pieces and marinate with ingredients no: 2.

2. After 5 minutes, deep fry in hot oil.

3. Extract the first and second milk from the coconut.

4. Make a fine paste of ingredients no: 5.

5. Heat oil and sauté ingredients no: 3.

6. When onions turn golden brown, add ground masala and sauté for a while.

7. When a thin layer of oil appears on the surface, add the second extract of coconut milk and salt.

8. When it boils, add fried brinjal and mix the curry.

9. Allow the curry to boil well and add the first coconut milk.

10. Before it boils, turn off the flame.

11. Heat oil and sputter mustard.

12. Fry red chillies and curry leaves and add to the curry.

Courtesy: Vanitha Magazine May 1-14, 2005

Also read a few brinjal dishes. Click on the images in the gallery to read.