Hello, food lovers greetings, today I made curry for 
Eggplant Mushroom Curry or Calvan made with Brinjal and Mushrooms.
Dinner is served with curry, sorghum bread, and rice with onion, cherry tomato, and cucumber.
The Typical way of making Indian dinner.
The curry process on the final step.
Ingredients: spices
1 lime size boll tamarind
1 tsp mustard seeds
1/2 tsp turmeric powder
1.5 tsp cumin seeds or 1 tsp cumin powder
2 tsp paprika powder I used Kashmiri chili powder
2 tsp coriander seed or 1 tsp coriander powder.
2 tsp garam masala Or called curry mix.
1/2 tsp sugar
1.5 tsp rock salt.
Ingredients:
2 tomatoes
1/4 fresh coconut can use desiccated coconut also
1 onion
7 Indian brinjals
10 mushrooms
2 tbsp fresh coriander
3-4 cloves of garlic
2 cm ginger
2 tbsp cooking oil.
Made the cross cuts in the brinjals the same as in the mushrooms.
Kept brinjal in the salt water for while, so they don't get brown color. After we discard water and dried Brinjal using a kitchen cloth/paper
Sliced tomato, coconut, onion, coriander garlic, and ginger. Soaked tamarind in the water. ( after tamarind is soaked squeezed and discard the fibers and use the brown water out of it) I forgot to take a photo of it. but in the end, you can notice it.
In a pan added 1/2 tbsp oil when the oil got hot added onion slices and stir for around 2 minutes as soon as the onion got translucent added coconut ginger pieces and garlic in it. stirred well for 2 minutes, added tomato slices into it, and stirred again.
Added spices chili powder, turmeric, and garam masala(curry powder)
Added coriander seed and cumin seed (or use coriander powder and cumin powder 1tsp each) sorry in my photo there is two-three black pepper that falls in the mixture. It is not mentioned. And not in my recipe. But can reduce chili powder and adds black pepper.
Added fresh coriander, covered the pan, and cook this mixture for around 3-4 minutes until getting a nice aroma. close the heat and let it cools down.
Now after our mixture cooled down made a fine paste using a mixer. Can use a blender.
Kept the paste aside.
In another pan added leftover oil 1.5 tbsp after the oil got hot added 1 clove of garlic, mustard seeds cumin seeds. (Discarded water and dried the brinjal using a towel.)
added them to the pan. ( Now heat can medium until our recipe finishes) and roasted them from all sides, until changed the color. Took them from the pan to the plate.
In the same pan, some oil is left added Kashmiri chili powder to the oil.
(Be careful don't put chili in very hot oil it will make very pungent smoke. keep oil on low heat.) as soon as chili is mixed in the oil added the paste we made before. Stirred it and cooked for 5-6 minutes on low heat, adding 1/2 cup of water.
Now added roasted brinjal and mushrooms to the curry. Then salt and sugar
( optional) give a special taste when we use tamarind in any recipe. covered and cooked for another 5-6 minutes.
At the last minute, added tamarind water squeezed from the soaked tamarind.
And our brinjal ( Vanghyache Calvan) curry is done.
After the full procedure, the curry looks like this. We serve it with Roties and rice. And it is a very good traditional combination. so I made some sorghum roties. A very healthy gluten-free Indian millet.
In the boiling water added sorghum flour with a pinch of salt and cooked the flour.
Made nice soft dough kneading by hand. made a small ball and with the pressure of the palm made a round flatbread 2 mm thick.
Using the frying pan cooked them on both sides until they bring a nice baked aroma.
I made sorghum roti with it. Plain rice should mix with curry while eating. Some garden cherry tomatoes, onion cups, and cucumber slices.
Thank you for stopping by. If you have any questions about any ingredients or cooking just comment, please.
