MUTTON BRINJAL CURRY

Name: Mutton Brinjal Curry
Prep time: 20 min
Cook time: 40 min
Ingredients: 250 gm Mutton; 4 Brinjal; 3 Small Onion; ¼ Cup Coconut; 1.5 tsp All purpose Chilli Powder (Kuzhambu milagai powder); ¼ tsp Turmeric powder; Curry leaves

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Mutton Brinjal Curry

Mutton Brinjal Curry is a very old recipe typical to South Indian homes. This is a traditional favourite for many and usually brings back old memories. Prepared using mutton and brinjal as the main ingredients, the taste and aroma is indigenous. There are different versions for this recipe, add more mutton/brinjal and tailor it according to your spice and palate preferences.

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Prep Time 20 mins

Cook Time 40 mins

Course curry, Lunch Recipe, Side Dish

Servings 2 people

Ingredients

250 gm Mutton
4 Brinjal
3 Small Onion
¼ Cup Coconut
1.5 tsp All purpose Chilli Powder (Kuzhambu milagai powder)
¼ tsp Turmeric powder
Curry leaves

Instructions

Mutton takes time to cook, so first pressure cooker it by adding ½ cup water for a whistle. Lower the flame and cook for another 15-20 min.
Chop brinjal and immerse in water.
Grind coconut with All purpose Chilli Powder (Kuzhambu milagai powder), turmeric powder and water to a smooth paste.
In a cooker, add oil, chopped small onion, curry leaves and saute.
When onion is cooked, add chopped brinjal and saute.
When brinjal starts to wilt, add grinded coconut mix, cooked mutton, salt and 1 cup water.
Pressure cook for a whistle.
Tasty Mutton Brinjal curry is ready to be served with rice

Tags: Brinjal, curries, mutton, Side Dish

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METHI LEAVES PULAO

Hi.. This is Sindhu. Welcome to my Blog or to the 'Spoon of Goodness'!

I was an Educationist by profession, an ambitious traveller, crafter by hobby & explorer of foods by passion.

Cooking, is the art or survival skill, experienced by most individuals atleast once in their lifetime. Food & Nutrition was the stream which enlightened me on our traditional Indian foods, where food was medicine for most of our ailments and health discomforts. As seasons aged, the traditions too aged to be faded with time.

Nowadays food is all about status quo and adaptation from various continents. In Millennials era the food platter itself changed, not to mention about the grains, Millets and legumes being replaced with Oats and Quinoa. There are still lots of unexplored areas in our traditional Indian food which we are unknowingly selling to the 'Modern' food. The fact we forgot was how our very own country was so rich with its own traditional wisdom of processing, preserving and the therapeutic properties attached to it.

We all love to explore different food varieties and I being a foodie can relate how my taste buds linger with all the different aroma of foods. No harm in trying out different cuisines and varieties. But let’s also dedicate some time towards our ancient therapeutic food cooking style, thereby maintaining our health towards a healthy lifestyle which can be passed on to our next generations.

This blog is all about healthy foods which can be cooked on a daily basis and which compensates the nutrients value. I have tried to gather all these recipes from my family lineage, the traditional south Indian style and also from my friends and relatives. Let's cook healthy and hold justice to the saying, ‘Food is medicine’!

Cheers,