Smoked Eggplant Curry

Today's post is "Smoked Eggplant Curry". In simple terms, this is nothing but "Sutta Kathirikai Masiyal" 😅. So this is basically a gravy made out of mashed and roasted brinjal. The secret to make a good gravy depends on how well u grill the brinjal over the open flame.

The two main ingredients in this curry are the eggplant and yellow moong dal.

Do you know that the fiber in eggplants does more than just assisting in the digestion process? It also helps to improve your heart health. This is because fiber reduces the amount of cholesterol that your body absorbs. In addition to the heart health, eggplants also help to improve bone health, prevents anemia and increases brain function.

Next is the moong dal. It is a good source of protein and dietary fibre. low in fat and rich in B complex vitamins, calcium and potassium & extremely easy to digest.

This goes well plain rice or roti or dosa or arisi upma.

So on my plate is:

👉 Smoked eggplant curry

👉 Steamed Rice

👉 Potato & Peas fry

Let's get on to the post.

Ingredients:

Eggplant 1 big

Yellow Moong Dal 1/2 cup

Onion 1

Tomato 1

Green Chilli 1

Tamarind small lemon sized

Ginger 1 inch

Sambar Powder 1 tsp

Curry Powder 1 tsp

Red Chilli powder 1 tsp

Salt to taste

Sesame oil

Mustard Seeds 1 tsp

Cumin Seeds 1/2 tsp

Curry leaves / Coriander Leaves

Method:

1. Apply sesame oil over the eggplant and roast it over the gas flame. Once roasted completely, immerse it in water and keep it aside. Immersing in water makes it easy to peel the skin.

2. Pressure cook the moong dal for 4 whistles. Once done, mash it and keep it aside.

3. Heat Sesame oil in a pan. Once hot, add mustard seeds & cumin seeds.

4. Once they splutter, add ginger, green chilli and coriander leaves. Saute them for a minute.

5. Next add onions. Saute until translucent.

6. Add tomatoes. Saute until they turn soft.

7. In the meantime, peel the skin of the smoked brinjal. Mash it and keep it aside.

8. Once the tomatoes turn soft, add the mashed smoked eggplant.

9. Add salt, red chilli powder, sambar powder & curry powder.

10. Add tamarind extract and let it boil until the raw smell of the tamarind goes away.

11. Add the cooked dal. Simmer for 5 minutes.

12. Switch off the flame.

13. Garnish with curry leaves / coriander leaves.