Brinjal Sesame Kura

Bigger isn’t better always. You always know that for making delicious dishes, what is needed is not a big house, even bigger multiple kitchens. Sometimes, bigger things bring bitter results. All you’d need is a tender heart that responds to love and affection to make food that touches the other hearts. I have come to know that this applies to brinjal harvest as well. When you grow your own brinjals, pick as soon as they are just big enough to eat, when their skin still has high gloss finish and inside is tender. When you slice open and find brown flesh and dark seeds, you have waited too long. Bitterness claimed the brinjal soul, and it isn’t a culinary friend any more. The younger ones with angelic pulp and barely developed seeds taste better than bigger and bulky brinjals.

Here is traditional brinjal recipe with sesame I made last weekend for Janmastami with my brinjal harvest. Brinjal and sesame are a good combination and it is just not Bharath, many other world’s cuisines favor this endearing combination. The soul is the same, the dress-up and names are different from country to country. If you have never tried brinjal sesame combination before, try it once. It’s good and tasty, worthy of festival feast.

Homegrown Brinjal from the Backyard Garden
Homegrown Brinjal

Brinjal Sesame Kura
(for 2 or 4, for 2 to 1 meals)

Brinjals: Pick 8 to 10 small, fresh looking brinjals. Wash and remove the end. Take water in a bowl. Add a teaspoon of salt. Cut brinjal into bite sized pieces and drop the pieces into salted water.
Slice one red onion or shallot thinly lengthwise.

Sesame: Place a stainless steel pot on stovetop and heat. When the pot is hot, add 6 dried red chilli, a tablespoon of coriander seeds, half teaspoon black peppercorn, quarter teaspoon cumin, 6 cloves, one-inch piece of cinnamon stick in listed order and at the end 3 tablespoons of sesame seeds. Constantly stirring, roast the spices to fragrance. Remove them to a plate and cool. Take them in a blender. Add a garlic clove, a tablespoon each – , chopped fresh ginger, tamarind pulp and jaggery pieces, and half cup of water. Blend the ingredients to superfine paste.

Brinjal Sesame Kura: Heat the stainless steel pot again. This time, add a tablespoon of sesame or peanut oil and when oil is hot, do the curry leaf tadka. Add and saute onions to soft. Remove the brinjal pieces from water and add them in the pot. Sprinkle half teaspoon of salt and pinch of turmeric. Cover and cook on medium heat until the brinjal pieces are tender, for about five to eight minutes. Stir in the sesame-spice paste and half cup of water. Adjust salt, sour(tamarind) and sweet(jaggery) levels according to your taste. Mix well and simmer for about 15 minutes on low heat.

Serve immediately and politely accept the applause from your guests. Sesame brinjal kura tastes great with Pongal rice and sorghum roti with some ghee and pickle on the side.

Sesame Brinjal Kura with Pongal
Brinjal Sesame Kura with Pongal and Red Chilli Pickle ~ Good Meal for a Hungry Soul

11 Comments

  • By notyet100, September 7, 2010 @ 7:51 pm

    looks like a comfort meal,..

  • By Tanvi, September 7, 2010 @ 8:03 pm

    A new eggplant preparation for me.looks very simple & homey

  • By Nishi, September 8, 2010 @ 12:45 am

    Hi Indira,
    The brinjal curry looks yum and comforting. Nice post

  • By Ranjan, September 8, 2010 @ 9:13 am

    Sounds very yummy, must try it soon.

  • By Sanjeeta kk, September 9, 2010 @ 5:50 am

    very authentic and delicious recipe.

  • By harini-jaya, September 9, 2010 @ 9:11 am

    unfortunately for me, I am allergic to brinjal :( but i sure make it for my husband occasionally..bookmarked..

  • By Viswa, September 9, 2010 @ 9:12 am

    Mouthwatering! do you have the recipe for the Red chilli pickle?

  • By Kay, September 9, 2010 @ 4:32 pm

    Ah! the delights of home grown brinjals!!

  • By Diane, September 9, 2010 @ 11:29 pm

    I made this last night to use up about 15 tiny Thai eggplants I had kicking around, and it was so unbelievably good. A keeper for sure, and I will be making it again!

    Happy to read that you tried and liked this recipe, Diane.
    -Indira

  • By Siri, September 19, 2010 @ 5:55 pm

    Delicious & comforting :) . Well said Indira – simpler the better. Hope everything is going well with you.

    Siri

  • By sulekha, December 3, 2010 @ 12:04 am

    I will try out this recipe at home. I believe it will be quite delicious!

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