വഴുതനങ്ങ കറി ||Vazhuthananga Curry Excellent for chapati, puri & Rice Episode :827

Ingredients:
Brinjal / Eggplant – 250g

For grinding
Grated coconut – 3 handfuls
Roasted gram split (Pottu Kadala) – 2 handfuls
Garlic – 5 big cloves
Ginger – 1 big piece

For masala:
Mustard seeds
Onion – 1 small
Green chilly – 3 small
Curry leaves
Tomato – 1 big
Turmeric powder – 1/2 tbsp
Coriander powder – 1/2 tbsp
Red chilly powder – 1/2 tbsp or as per your taste
Water – 3 glass
Salt
Oil

Steps:
Crush grated coconut, ginger, garlic and roasted gram to a coarse paste without adding water.

Heat oil in a pan.
Add mustard seeds and let it splutter.
Add thinly sliced onion, split green chillies and curry leaves.
Once onion starts to become translucent, add the crushed paste and mix well.
Reduce the flame once it starts browning and add turmeric powder, coriander powder, red chilly powder.
When the raw smell of masala powders are gone, add finely chopped tomato and salt. Mix well.
Add sliced brinjal and water. Cover and bring it to a boil on high flame.
Then reduce the flame to medium and cook covered til the brinjals are cooked well. Stir occasionally.
This is a semi thick gravy dish. If there is excess gravy, put it on high flame uncovered stirring often and let it evaporate.
Transfer it to a serving bowl and enjoy!