Brinjal Poppy seeds curry is from Andhra Cuisine where the brinjals are sliced and cooked in poppy seeds , tamarind based gravy along with spices and simmered till thickens to a rich gravy
The specialty of the curry is that is doesn’t use onions, tomatoes or coconut however its still rich with the essence from poppy seeds. It is sure a delicacy.
2. In a blender add in the soaked Poppy seeds and fennel seeds and grind it to a fine paste. Heat a pan with 1 tbsp of oil add the sliced brinjals and cook till they turn crisp.
3. Roast the cumin seeds and fenugreek seeds till brown and blend them to a fine powder. Once the brinjal is cooked remove it from the kadai, heat the same kadai with remaining oil one its hot add in the mustard seeds let them splutter and then add in the crushed ginger garlic ,cook till the raw smell leaves.
4. Next add in the Chilli powder, turmeric powder, Coriander powder mix well and cook in a low flame. Now add in the water and cook in a high for 2 mins.
5. Now add in the ground poppy seeds paste cook for another 3 mins. And then add in the roasted fenugreek cumin seeds powder and mix well.
6. Next add in the required salt and jaggery and tamarind water. Cover and cook for another 5 mins. Next add in the brinjal and mix well.
7. Cook and cook in a medium flame for about 30 mins in a medium low flame. Till the gravy thickens and then switch off the flame.
Brinjal Poppy Seeds Curry | Vankaya Gasagasala Kura | Kathirikai Gasagasa Kuzhambu
Ingredients
- Brinjal – 5 nos
- Poppy Seeds – 3 tbsp
- Fennel Seeds – ½ tsp
- Oil – 1 ½ tbsp.
- Mustard Seeds – ½ tsp
- Crushed ginger garlic – 1 tsp
- Cumin Seeds – ½ tsp
- Fenugreek seeds – ¼ tsp
- Chilli powder – 1 tsp
- Coriander powder – 1 tsp
- Turmeric powder – ¼ tsp
- Jaggery – 1 tbsp
- Tamarind a small lemon sized
- Salt as needed
- Water – 1 ½ cup
Instructions
- Soak the Poppy Seeds and tamarind in water separately. Slice the brinjals and keep it ready.
- In a blender add in the soaked Poppy seeds and fennel seeds and grind it to a fine paste. Heat a pan with 1 tbsp of oil add the sliced brinjals and cook till they turn crisp.
- Roast the cumin seeds and fenugreek seeds till brown and blend them to a fine powder. Once the brinjal is cooked remove it from the Kadai, heat the same kadai with remaining oil once its hot add in the mustard seeds let them splutter and then add in the crushed ginger garlic , cook till the raw smell leaves.
- Next add in the Chilli powder, turmeric powder, coriander powder mix well and cook on a low flame. Now add in the water and cook in a high for 2 mins.
- Now add in the ground poppy seeds paste cook for another 3 mins. And then add in the roasted fenugreek cumin seeds powder and mix well.
- Next add in the required salt and jaggery and tamarind water. Cover and cook for another 5 mins. Next, add in the brinjal and mix well.
- Cook and cook on a medium flame for about 30 mins on a medium-low flame. Till the gravy thickens and then switch off the flame.
Notes
- Goes well Rice or Roti.
- Cook till the gravy thickens and it needs to be down in a slow cooking process.
Chitz
Interesting recipe ? have to try..