Brinjal Poriyal/vankaya Thalimpu/Egg plant curry

Eggplant commonly known as brinjal is an easily available vegetable in India. This vegetable contains lots of vitamins and minerals like Vitamin A, Vitamin B1, B2, B3, and minerals like potassium, calcium and iron. Brinjal is also rich in dietary fiber. Brinjal is deep violet in color and can be cooked in many forms like fried, grilled, roasted and stir fry and in many recipes it balances the surrounding flavors.  Brinjal is high in fiber content and is low in carbohydrates. It also has phenols which help to control blood sugar levels in diabetes. This vegetable also has a very low glycemic index so makes it suitable for diabetics. Eggplant helps to maintain cholesterol levels. Cholesterol is the main cause of heart diseases so we can say that brinjal is a great food for preventing heart diseases. Brinjal poriyal
Ingredients Brinjal - 3. tamarind extract - 3 tsp. oil - to fry. Mustard seeds - 1//2 tsp.  To Grind Coconut - 2 tbsp.[grated] Cumin seeds - 1/4 tsp. hing - 3 pinch. green chillies -4. salt - to taste.  Preparation Wash the brinjals, discard the stem and the cap and then cut brinjals lengthwise. [Keep them in water to prevent discoloration.] Grind the content as said in grind column with needed water.  Prepare tamarind extract and keep aside. Method
Heat the oil, add Mustard seeds when it splutters add chopped brinjal,after draining the water. Saute for a minute,then add tamarind extract.cook it covered.when it is half cooked,add ground paste. Now saute well  frequently till it is completely cooked.[sprinkle some water if needed now and then]. It goes very well with rice,chapati,roti.