White brinjal kura is a spicy, tangy and dry dish prepared with white brinjal, tamarind pulp and roasted spices. This brinjal podi kura tastes great when served along with sambar and rice or just with hot rice topped with ghee. I wanted to try making a dish with white brinjal for quite some time but it never happened for some reason, 2 weeks back when I went to the store the regular brinjal was not available so got these instead and asked for a recipe from my mom and got 3 recipes and 1 among that is this simple Andhra style kura which was made in no time. The secret behind getting this recipe delish is roasting the spices well and then grinding it. You can try the same recipe with regular brinjal as well. So do try this recipe at home and let me know your feedback. So let’s get to the making!
PREP TIME
COOK TIME
TOTAL TIME
SERVES
5 min
20 min
25 min
2
Ingredients
White brinjal- 6 to 8 nos
Tamarind juice – ¼ cup
Salt – to taste
Turmeric powder – ¼ tsp
Oil – 1 tbsp
TO GRIND
Chana dal – 1 tbsp
Coriander seeds – 1 tbsp
Urad dal – ½ tbsp
Dry red chili – 2 to 4 nos
Grated coconut – 1 tbsp
Jeera/ Cumin seeds – ¼ tsp
Cloves – 2
Cinnamon stick – ½
Note
* 1 cup = 235 ml
How to make White brinjal kura with step by step images
In a pan dry roast chana dal, coriander seeds, urad dal, dry red chili, cumin seeds, cloves and cinnamon stick in low flame. When dal turns golden and the mixture is aromatic add grated coconut and roast for a minute. Put off the flame and allow the mixture to cool down.
When the mixture has cooled put the mixture in a blender and grind it into powder without adding water. Keep the ground powder aside.
Now wash and slice white brinjal lengthwise.
Heat oil in a pan to it add white brinjal and turmeric powder. Roast it well in oil. When the white brinjal is roasted well add tamarind juice and cook the brinjal with lid on. This will take only 5 to 8 minutes. Make sure the brinjal is still in shape and not mush or too much cooked.
When the brinjal is cooked and when little tamarind juice is left add the ground powder and salt. Toss it well till the brinjal is well coated in masala. Switch off the flame and garnish it with fried curry leaves and relish it with hot rice.