Amma's Brinjal Oil Curry

Amma's plate great portion control, protein from the lentils and 3 kinds of veggies, RD approved of course.

Cool I have another recipe to share with you all, my goal is to learn lots of recipes from my Mum in law while she is here, she's a great cook, its simple by Indian standards and healthy, she is very health conscious eats lots of veggies (shes vegetarian!) and less oil.

Ingredients:

• Brinjal/Eggplant, the long thai ones or the little ones work the best as they get softer
• 1/2 onion (she doesn't use onion and garlic in cooking due to religion but I do so will add to recipes lol)
• garlic 2 cloves
• mustard seeds
• fennel greek
• red chili -1
• 1/2 spoon urad dal
• curry leaves
• 4 tomatoes
• tamarind pulp
• masala powder

Method:

1. heat the oil and pop the mustard seeds and the garlic, onion urad dal, fennel seeds, curry leaves, red chili and tomatoes saute for 5 min let it reduce down
2. add the brinjal and a couple of teaspoon canola oil, saute for another 5 min
3. then add the tamarind pulp and water some masala powder to taste and salt
4. simmer for 10-15 minutes

I love this curry, yummy.

We ate it with rice, dal and spinach (cooked like the collard greens)

Enjoy, lets see what's on the menu today!