My two favorite ways to eat eggplants or brinjals are when they appear with other vegetables like in aviyal or sambar, and when they’re cooked in a tangy sauce like in this eggplant curry (vazhuthananga paal curry). So this curry, which is basically eggplants (brinjals) cooked in a tangy sauce enriched with tamarind, coconut milk and plenty of spices, is pretty much my ideal way to make eggplants really delicious and special. Curries cooked in coconut milk are very popular in India. But unlike other curries, the tangy twist with the addition of tamarind makes this curry super scrumptious. The one and only secret ingredient that makes it so unique is the perfect balance between spicy, bitter and tangy flavors. However, if you’re not a fan of spicy foods, you can reduce the amount of chili used in this recipe. So this is one incredible eggplant (brinjal) curry that you should definitely make at home. Make it. Enjoy! More Indian Curries:
Cauliflower and Potato Curry Sweet Potato Chickpea Curry Lentils Kale Cauliflower Curry Onion Curry Palak Paneer or Spinach Paneer Curry Rajma Masala (Kidney Beans Curry) Spinach Yogurt Curry
