- Small Brinjals – 1/4 Kg
- Menthi Podi – 3 tsp
- Red Chillies – 4 or 5
- Tamarind Pulp – 1/4 tsp
- Mustard Seeds – 1 tsp
- Oil – 3 tbsp
- Curry Leaves – A few
- Salt to Taste
- In a large vessel take about 4 cups of water.
- Cut the stems off the brinjals and quarter them length-wise.
- Put the brinjal pieces in water as you cut them, else they tend to lose colour and turn black.
- Using a colander, drain the water from the brinjal pieces.
- In a kadai, heat the oil.
- Add mustard seeds and wait till they splutter.
- Add the split red chillies and fry for 5 seconds.
- Add the curry leaves.
- Add the brinjal pieces and mix well.
- Cover the kadai and let the brinjal pieces cook over low-to-medium heat.
- Stir at regular intervals.
- When the brinjal pieces are well-cooked, mix the tamarind pulp with 2 tbsp water.
- Add the tamarind water to the brinjal pieces and mix well.
- Cook till the water evaporates.
- Turn off the heat.
- Add salt and mix well.
- Add menthi podi and mix well.
- Serve hot with rice or rotis.
- The brinjals must be small, violet, and firm. This koora does not taste good with small green brinjals.
- You can omit the tamarind pulp, if you like.
- You can use either of my menthi podi recipes. I alternate between the two. 🙂
- Menthi Podi – 1 (aahaaramonline.com)
- Menthi Podi – 2 (aahaaramonline.com)
- Vankaya-Bangala Dumpa Mudda Koora (Eggplant/Aubergine with Potato) – 1 (aahaaramonline.com)
- Vankaya Perugu Pachadi (Brinjal/Eggplant and Curd Chutney) (aahaaramonline.com)
- Gutti Vankaya Koora – 1 (Simple Stuffed Aubergine) (aahaaramonline.com)