SPICY BRINJAL CURRY

INTRODUCTION

INGREDIENTS

This vegetable curry is specially concoted for pregnant women. This curry can be eaten with Paratha, Rotis, Rice and its taste will linger for a long time. That is a promise.

"For normal cooking, please reduce the spices by exactly half."

200 gms. Small Round Brinjals
10 cloves of Garlic
2" Ginger
4 Nos. Green Chillies
15 gms. Cashew or Groundnuts or two spoons of Khus Khus(gasgasa)
2 Ladles of Fresh Curds
1/4 Spoon of Turmeric Powder
2 Spoons of Dhania Powder
40 ml. of cooking oil
1 spoon Jeera
1/2 spoon Mustard seeds
Salt to taste

METHOD OF PREPARATION

Cut the brinjals in to four in a cross cut. Don't make pieces but keep the stalk intact so that the Brinjals cook properly. Make a paste of Ginger, and Garlic, also grind and make paste either of Groundnuts or Cashew nuts or Khuskhus (GAS GASA) with little water Take a little oil in a kadai and add the Jeera and Mustard seeds .When it starts to crackle, add paste of Ginger garlic and fry for only two minutes on a very low flame. Now add green chillies, Turmeric powder, Dhania powder and fry for another 30 seconds. Remove from fire and let it cool. Once it is cold, grind the mixture of Masala in a mixi, now add two ladles of Fresh Curds to the grinding cup and churn the wet masala for 30 seconds. Remove the wet ground Masala in a separate cup. Make a paste either of Groundnuts/cashew nuts or Khus Khus. Take some oil in a Kadai again and put the brinjals in it when the oil is hot. Add half the salt now and cover the vessel and add water to top cover. keep on turning the brinjals over a medium or low flame from time to time. The brinjals must not be over cooked or under cooked. It will take about 15 minutes for brinjals to cook. Now add the wet ground Masala to cooked Brinjals and slowly turn thoroughly. add the other half of salt now. Keep on cooking the mixed brinjals for another two minutes. Taste now for salt and other ingredients. Now slowly add the paste of Khus khus/Groundnuts/Cashew nuts at this stage and add a little water so that the paste does not stick at the bottom. Mix the masalas once again thoroughly and let it simmer for four to five minutes. Garnish with freshly cut Kothumalli and serve hot.  Please reduce the hot spices by half for normal cooking.This curry is hot because pregnant women usually like very spicy dishes. It is biologically good for pregnent women to eat chillies and other spices .They help in keeping the system clean, Chillies are good pain killers and spices keep the blood flow proper. The sweat glands are over worked and they help in removing the toxins.

Enjoy!!! 
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