I have tried Brinjal Pepper Masala twice, and this time I thought I should post it in my blog. Most of the times, if it is for an accompaniment for rice, I make Brinjal Pirattal and if it is for Chappathi, I make Brinjal Rajma Masala.
The Brinjal Pepper Masala goes well for both: rice and Chappathi. You should be careful while adding chilli powder and black pepper powder as they may make this masala very spicy.
Brinjal – 2 cups
Chopped onions – 1/2 cup
Chopped tomatoes – 1/2 cup
Ginger garlic paste – 1.5 teaspoon
Black pepper powder – 3/4 teaspoon (add more if required)
Coriander leaves – 2 sprigs
Curry leaves – 1 sprig
Turmeric powder – 1/2 teaspoon
Chilli powder – 1 teaspoon (add more if desired)
Salt – as desired
Oil – 4 teaspoons (add more if required)
Note. The ingredients shown will vary with the original quantity.
1. Cut brinjal into small pieces. Heat 2 teaspoon of oil, and fry the brinjal until they are almost cooked.
2. Transfer the fried brinjal to a bowl. Heat 2 teaspoon of oil in the same pan. Add chopped onions and fry until they turn transparent. Then add ginger garlic paste.
3. Fry till the smell of ginger garlic paste goes off. Then add chopped tomatoes, and fry until the tomatoes turn mushy.
4. Add little water (less than 1/4 cup) and boil for 4 minutes. Now add fried brinjal and stir once. Then add turmeric powder, chilli powder and salt.
5. Fry well until the raw smell of the powders go off. Then add finely ground pepper, coriander leaves and curry leaves. Stir well.
Now, Brinjal Pepper Masala is ready!
Serve. Accompaniment to rice. You can also have this recipe with the following:
Chappathi, Cauliflower and Carrot Kootu, Cucumber Kootu, Dal Tadka, Spring Onion Moong Dal, Cucumber Moru Kootu, Murungakai Poricha Kuzhambu, Apple Rasam, Poondu Rasam (Garlic Rasam), Pineapple Rasam, Capsicum Sambar