EGGPLANT CURRY/BRINJAL DALCHA FOR BIRIYANI/ENNAI KATHIRIKAI

Yum

               This recipe is an best accompaniment for biryani. Try my hyderabadi biryani recipe which is great for this dalcha.
         Here i will be showing the easy version of this recipe using pressure cooker. If you don't have one, no problem you can make this using regular pot. As the name suggest this recipe calls for more oil, compared to the regular curry. Well, adding more oil once in a while won' t hurt. Traditionally this is made using small brinjal/eggplant. As it is a smaller sized, the brinjal are not chopped, instead you just remove the stem part and make four cuts, not so deep so the brinjal still remains in shape. so when it cooked with the gravy, it absorbs all the flavors, yet remains in shape.

onions - 1 big thinly sliced

tomatoes - 2 big chopped

ginger garlic paste - 1 tablespoon

eggplant/brinjal - 7 to 10

tamarind pulp - 1  cup squeezed from a lime sized tamarind

sesame oil - 4 tablespoon

whole black pepper corns - 1 teaspoon
cumin seeds - 1/2 teaspoon

curry leaves - few (optional)

red chili powder - 2 teaspoon
roasted fenugreek powder - 1/4 teaspon

To grind

sesame seeds - 1 teaspoon

coconut slices - 3 tablespoon

peanuts - 4 tablespoon

PREP TIME : 10 MINS                COOK TIME : 20 MINS              SERVINGS : 4

onion and brinjal are frying, red chili powder added

tomatoes added

to grind, coconut, peanuts, sesame seeds

grinded mixture added

oil floating after one whistle

Heat the pressure cooker with oil, once hot add the pepper corns,cumin seeds and curry leaves, once they are roasted. Now add the ginger garlic paste, wait for a minute until the raw flavor is gone, to this add the sliced onions and the brinjal, saute well for 5 mins until the onions are transparent and the brinjal skin is roasted, add the red chili powder, mix it up. now add the tomatoes, saute for a min, you don need to wait for it to turn mushy, as we will be pressure cooking them, but if you are using pot, wait for the tomatoes to cook well and mushy. meanwhile in a blender add the above listed ingredients under grinding, make them into smooth paste with little water. Add the blended ingredients to the curry and pour the required amount of tamarind pulp as per your preference and add salt as required. check for seasoning and the dalcha consistency, because the blended mixture will thicken the curry. Do not make it runny, it supposed to be little thick. Pressure cook for just one whistle on medium high and switch off the stove. Once the pressure is totally down , open the cooker you can see oil floating on top, add the roasted fenugreek powder or if you have dried methi leaves use it, mix it and serve. 
The curry will thicken once it cools down completely.
Once cooked the brinjal absorbs all the flavors,it still remains in shape, nice and juicy. 
This is an Delicious recipe, where both vegetarians and non vegetarian equally enjoy. For all who don't like eggplants, I'm sure you will love it if you make this way. 

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