Best Curry for Hot Steamed Rice

Best Curry for Hot Steamed Rice
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Brinjal thokku, Again a easy peasy curry, recipe adapted form my friends mom.. She always share really easy recipes with me.. This curry is such a delicious one to relish with hot steamed rice.. i prefer for idli dosa too.
Brinjal normally called for iron and folic content, earlier i used to skip brinjal, this blogging space taught me so many good recipes with brinjal, still more to try.. will post them soon.. Such a spicy tangy curry.. hope this post is a good for working women, also calls for bachelors recipe.. This is my continuous 97th post..
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Brinjal 4-5 nos
Onion 1 cup chopped
Tomato 3-4 nos
Oil(gingely oil) 2 spoon
Mustard 1/2 tsp
Methi Seeds 1 tsp
Curry Leaves 2 spring
Garlic 4-5 pods
Chilly powder 2 tsp
Coriander Powder 1.5 tsp
Turmeric Powder 1/4 tsp
Salt to taste
Sambar Powder 1 tsp
Tamarind Water 1 cup(pulp of a lemon sized tamarind)


Prepare the ingredients as mentioned crush some garlic pods, chop onion and tomatoes, cube(medium size) the brinjal and soak them in water,  and tamarind water.

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 Heat the pressure pan with oil, temper with mustard and methi seeds.

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Add in the chopped onion, saute this for few mins.

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Add in the crushed garlic and curry leaves.

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Fry the garlic for few mins, squeeze out the brinjal from water and add this to the pressure pan.

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Fry the brinjal for 5-6 mins and add the chopped tomatoes to the pan.

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 Cook till the tomatoes get mushy and ooze out the oil.

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Add in the chilly powder, coriander powder, turmeric powder, sambar powder and salt.

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 Mix this well and cook for 2-3 mins.

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 Add in the prepared tamarind water.

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Bring this to boil in medium flame & Pressure cook for 2 whistles.

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 Release the pressure, check for salt and adjust the taste if needed also simmer for 5- 8 mins to get to semi gravy consistency.
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Brinjal Thokku

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