SOUPY BRINJAL CURRY

Soup brinjal curry I made was very easy and tasty too.  If you have some unexpected guests, this curry is very easy to make provided you have brinjal at home.   You can use potato, capsicum, onion and other veggies too to make this.  We can serve it along with rice, chapati, roti etc.

Normally in my house, my husband and children do not eat the brinjal but I am a fan of this.  I love to eat in the form of baingan bharta, bharleli vangi or brinjal dry subzi or poricha kuzhambu with raw banana and karamani.

I bought a big brinal to make bharta as my friends were supposed to come, but it got cancelled.  Hence I had no choice but to make the brinjal curry and took it to office to share with my colleagues.

You can either use the big one or small purple colour brinjals which we use for ennai kathrikkai.

SOPUPY BRINJAL CURRY

Let us look at the recipe now:

Preparation time: 10 minutes
cooking time: 20 minutes
serves: 2-3

Ingredients:

4 small brinjals
1 tbsp tomato soup powder
2 tbsp tomato paste 
1 tsp coriander powder
1 tbsp crushed roasted peanuts
1 tbsp chopped coriander leaves + 1 tsp coriander leaves
2 tsp oil
1/2 tsp cumin seeds
salt if required.

Method:

1.  Slit the brinjals + sign without breaking the base of it.
2.  Mix the tomato paaste, coriander powder, peanuts coriander leaves.  Fill the brinjals with this paste.  If the paste is left out we can put in the gravy.
3.  In a kadai, heat oil, add the cumin seeds
4.  When it sizzles keep the  filled brijals in the kadai
5.  Cover and cook the same for 5 minutes
6.  Dissolve the tomato soup powder in 1/2  cup water
7.  Add this water in the kadai + add one cup of water.
8.  Allow to boil for sometime
9.   By the time, the brinjals will get cooked fully.
10.  Check for salt, if required, add little bit.
11.  Your soupy brinjal is ready to serve.

How to serve:

Serve hot with rice, roti, phulka.

Note:  You can cut the big brinjals and put in the gravy too.  In that case, add all masalas and soupy water together after roasting the brinjal in oil for sometime to cook further.

If you feel too much of tomato flavour, avoid the paste and fill the brinjal with peanut, garam masala, coriander  powder, red chilli powder, bit paneer crushed etc.

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