Thursday, July 7, 2011

Brinjal in dal curry

I never used to like brinjals before my marriage.Now somehow I love them because they are so versatile,true to its nick...King of vegetables!They taste good in my sambar and also any gravy or sabzis for dinner to go with chapatis or rice.This is a simple gravy of toor/tuvar dal/split red gram and brinjals.


To make this you need

  • Brinjals sliced -  2
  • Toor dal - 1/2 a tea cup 
  • Onion - 1/2 chopped finely
  • Tomato - 2 chopped finely
  • Green chillies - 2 slit lengthwise
  • Ginger - 1/2 " piece cut finely or grated
  • Haldi - 1/4tsp
  • Salt to taste
  • water as required
  • Coriander/kothmeer leaves - few to garnish

For the seasoning


Oil/ghee - 1 tablespoon
Cumin seeds/jeera - 1 tsp
Asoefetida/hing - a pinch 
Curry leaves - few
  •  In a pressure cooker, add the dal,brinjals,chillies,onions,tomatoes,ginger.Add water enough to cover the ingredients in the cooker.Leave to cook for about 5-6 minutes or about 6-7 whistles.
  • In another pan,add the oil,jeera,hing and curry leaves allow to fry and pour it in to the cooker once it cools down.
  • Put the cooker on a low flame and let it simmer, now add the haldi and salt to taste.
  • Garnish with coriander leaves and serve hot with chapatis,puris or rice.

- soaking the dal cooks it sooner(lesser number of whistles in the cooker)
- once you chop the Brinjals they will go dark, if you do not plan to cook it immediately soak it in water.

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