I think i have some decent sides for brinjal in my site, hmmmm!! So, as i was looking for another simple brinjal sides recipe, i came across this Upponkai, @ Raks Kitchen. Seriously i don’t know which language it is, and even Google couldn’t come up with a proper meaning!!! But the recipe sounded delicious. I have never cooked brinjals with coconut and green chilies.
I paired it with Rice for my lunch and with roti’s for my hubby. Give it a try, you will surely like the taste,apart from the taste, this is a quick cooking curry, you don’t need a better reason to try! 😉
Fresh mint leaf for garnishing
Source : Raks Kitchen
- Chop Onion, brinjal and garlic finely. Keep the brinjal in water until use. Heat a pan with oil, splutter mustard seeds, add curry leaf, hing and turmeric. Now add chopped onion and garlic and saute until onions turn translucent.
- Drain water from the brinjal and add it now. Cover and cook for 10 minutes or until the brinjals turn soft.
- While the brinjals are cooking, take the ingredients under To grind and grind it to a fine paste using little water. Add this paste to the cooked brinjals. Wash the mixer with 1/4 cup of water and add that water also to the curry.
- Let the curry simmer uncovered until the rawness of ground paste vanishes. Takes about 8-10 minutes. The amount of gravy soley depends on you. I prefer semi-solid gravy for my roti, if you prefer dry curry then let the curry simmer until it is dry.
- Once done, take it off the stove, garnish and serve warm with Roti/rice. I enjoyed it for my lunch and serving it for dinner for my hubby.