Brinjal Curry in Tamarind Sauce / Tangy Baingan Curry (Pressure Cooker Method) - Step by Step Recipe

Serving for - 3-4

Ingredients

Baingan / Brinjals - 7-8 (small sized)

Onions - 2 (Sliced)

Cloves of garlic (Big sized) - 4

Ginger - 1 inch piece

Curry leaves - 10-12

Mustard seeds - 1 tsp

Cumin seeds - 1 tsp

Pinch of asafoetida

Turmeric powder - 1/4 tsp

Paprika - 1 tsp

Tamarind pulp - 2 tbsp (or 1 tsp of tamarind paste concentrate)

Grated Jaggery - 1 tsp

Oil - 3 tbsp

Salt to taste

To dry roast and grind

Coriander seeds - 2 tbsp

Dry grated coconut - 1/4 cup

Sesame seeds - 1 tbsp

Chana Dal - 1 tbsp

Cumin seeds - 1 tsp

Dried red chilies - 5

Cloves - 2-3

Black peppercorns - 10-12

Cinnamon stick - 1.5 inch stick

Green cardamom - 2

Bay leaf - 1

Procedure

• Wash the brinjals and make two partial vertical slits as shown in picture. 

• Put them into water.

• Dry roast all spices mentioned above on low heat till nice aroma starts to come out. Add coconut and sesame seeds afterwards as they turn brown faster. Roasting may take around 3-4 minutes. Take it aside. Let it cool down little bit. Add into a blender and grind them to a coarse powder. Keep it aside.
• Add sliced onion, ginger, and garlic into a blender. Make a smooth paste by adding 1/4 cup of water.

• Heat oil in a pan. Add mustard seeds, cumin seeds, pinch of asafoetida and curry leaves. Let them splutter. Add ground onion-ginger garlic paste and salt to taste. Adding salt at this point will help onions to cook faster. Cook till moisture evaporates. Keep stirring in between.

• Add brinjals, ground spice powder, turmeric powder, 1 tsp of paprika and 2 cups of water.

• Mix well and put the lid on. Cook till just 2 whistles as brinjal takes less time to cook. Once the pressure goes away, take off the lid. Add tamarind pulp (I used 1 tsp of tamarind pulp concentrate) and grated jaggery. Allow curry to simmer on low heat for about 5 minutes.

• Switch off the heat and garnish with cilantro. Serve hot with any Indian flat bread or rice.