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Brinjal curry recipe | How to make brinjal curry | Vankaya kura

By swasthi , on December 22, 2019, 34 Comments, Jump to Recipe

Brinjal curry recipe or vankaya kura – Brinjal also known as aubergine or eggplant is one of the favorite among many. It is a low calorie veggie that has some unique nutrients like iron and minerals. Brinjal is most commonly used in Indian cuisine to make curry, gravy, stir fry and chutney or bharta.

brinjal curry

This post shares a simple & easy brinjal curry that can be served with rice or roti, chapati.

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Usually brinjal curry is made by stuffing spice mixture and then cooking in a onion tomato gravy. Here are some of stuffed brinjal curry recipes Bharwa baingan
Gutti vankaya kura
Stuffed brinjal stir fry
Bagara baingan

Today’s brinjal curry is a super quick one to make when you do not prefer the roasting and grinding work. It tastes good and you can easily tweak it to suit your taste.

You can also add some potatoes to this to make the brinjal potato curry. I have shared a recipe of this combo here – Aloo Baingan masala

You can also make this to a semi dry curry to go in the tiffin box. I have shared the details below. Make sure you use good tender brinjals.

If you are looking for more ways to include this healthy veggie in your diet, you can check this collection of Brinjal recipes.

More simple curry recipes,
Potato curry
Drumstick curry
Raw banana curry
Bitter gourd curry

Preparation for brinjal curry or vankaya kura

1. Chop onions, tomatoes and green chilies. I prefer to deseed the tomatoes for this curry.

2. Wash and cube brinjals. Immerse them in a bowl of water to prevent discoloring. I usually add half a tsp of salt to the water as it prevents the veggie from turning bitter. But if left long, brinjal will absorb the salt. So do it just before using them.

chopped brinjal in salt water to

How to make brinjal curry

3. Heat oil in a pot. Add mustard and cumin. When they begin to splutter add curry leaves. Fry for a minute.

tempering spices in oil for brinjal curry

4. Then add onions and fry until golden or transparent.

frying onions

5. Next fry ginger garlic just until a nice aroma comes out.

ginger garlic for brinjal curry

6. Then add tomatoes and sprinkle salt. Fry for about 2 mins and then cook covered until the tomatoes turn mushy.

tomatoes for brinjal curry
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7. Add chili powder, garam masala and turmeric.

spice in masala

8. Saute until the raw smell of chili powder goes away.

saute masala well

9. Remove the brinjal cubes from water and add to the pot.

addition of brinjal
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10. Saute them for 3 mins.

frying brinjal

11. Pour half cup water. If you prefer a dry brinjal curry then reduce the water and add as and when needed while you cook.

water to make brinjal curry

12. Mix and cook covered on a low flame.

cook on a low flame

13. When the brinjal is cooked, you will notice the skin turns loose or wilted depending on the kind of eggplants used. It turns soft too.

brinjal is cooked

14. Check salt and add more if needed. Sprinkle coriander leaves if you have.

garnish brinjal curry with coriander leaves
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Serve brinjal curry with rice or roti, chapati.

brinjal curry recipe

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Brinjal curry recipe

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brinjal curry

Brinjal curry recipe | How to make brinjal curry

Easy brinjal curry recipe – Simple curry made with eggplants in Indian style. Mildly spiced and goes well with steamed rice, roti or chapati.
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For best results follow the step-by-step photos above the recipe card

Prep Time3 minutes
Cook Time12 minutes
Total Time15 minutes
Servings3
AuthorSwasthi

Ingredients (1 cup = 240ml )

  • 250 grams brinjal or eggplant
  • 2 tbsp oil
  • ¼ tsp mustard
  • ¼ tsp cumin or jeera
  • 1 sprig curry leaves (skip if you don’t have)
  • ¾ cup onions chopped finely (2 medium)
  • 1 green chili (chopped or slit)
  • 1 large tomato chopped (about ½ cup)
  • 1 tsp ginger garlic paste or fine chopped garlic
  • ¼ to ½ tsp red chili powder (adjust to suit your taste)
  • 1/8 tsp turmeric or haldi
  • Salt as needed
  • ½ to ¾ tsp garam masala (optional)
  • 2 tbsp coriander leaves chopped (optional)
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Instructions

  • To make brinjal curry, first add oil to a pan and heat it. Next add mustard & cumin. 
  • When they begin to pop, add the curry leaves. Fry for about a minute.
  • Then add onions and green chili. Fry until the onions turn golden. 
  • While the onions fry, wash and cube brinjals. 
  • Keep them immersed in a bowl of water with ¼ tsp salt. This prevents discoloring.
  • When the onions turn golden, add ginger garlic and saute until the raw smell goes off. 
  • Then add tomatoes and little salt. Fry for 2 mins. Cook covered until the tomatoes turn soft.
  • Then add chilli powder, turmeric and garam masala. Saute until the masala leaves oil. 
  • Drain off the water and add chopped brinjal to the pan. Saute for 2 to 3 mins.
  • Pour half cup water. Cover and cook till the brinjals turns soft and tender. If you prefer a dry curry then reduce the water.
  • Simmer till the brinjal curry becomes thick. 
  • For a gravy curry, add more water and simmer a little longer. 
  • When done the brinjal turns soft, sprinkle coriander leaves. 
  • Taste and add more salt if needed. Serve brinjal curry with rice, roti.
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Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

Video

NUTRITION INFO (estimation only)

Nutrition Facts
Brinjal curry recipe | How to make brinjal curry
Amount Per Serving
Calories 133 Calories from Fat 81
% Daily Value*
Fat 9g14%
Sodium 453mg20%
Potassium 324mg9%
Carbohydrates 11g4%
Fiber 4g17%
Sugar 5g6%
Protein 1g2%
Vitamin A 255IU5%
Vitamin C 28mg34%
Calcium 32mg3%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

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About swasthi

I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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Comments

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  2. Sophie Shoults says

    December 13, 2020

    5 stars
    Great curry and doesn’t take too long. I skipped the green chillies and curry leaves as I didn’t have them, but the flavour was slightly ‘flat’ at the end. Added a squeeze of tomato puree, a little lemon juice and quarter teaspoon more salt and it was perfect. I’d love to try it with the green chillies and curry leaves – next time!

    Reply
    • swasthi says

      December 14, 2020

      Thanks Sophie
      🙂

      Reply
  3. raju says

    October 26, 2020

    “12. Mix and cook covered on a low flame.”

    Roughly, how many minutes does this step take? You don’t mention.

    Reply
    • swasthi says

      October 26, 2020

      Cook time depends on the kind of brinjals. In the next step I mentioned how it looks once it is cooked

      Reply
  4. Debi Jordan says

    August 31, 2020

    5 stars
    I loved this eggplant recipe! I can’t wait to receive the eggplants from my neighbors garden to make it. I use Japanese eggplants, which I love!
    Thank you for the recipe!
    I keep a few Indian spices in my pantry because I love Indian food!

    Reply
    • swasthi says

      September 1, 2020

      Welcome! So glad you liked it!
      Thank you so much for leaving a comment!!

      Reply
  5. Sofia says

    August 21, 2020

    Hi Swasthi

    Thank you for sharing the recipe. Aubergine is one of my favourite vegetables and I am going to make this dish.

    In my local supermarket, I see some large yellow lime (indvidually wrapped sometimes) which says Curry Lime. I would be grateful if you could advise me on this (how to use it/recipe for curry perhaps?).

    Thank you.

    Reply
    • swasthi says

      August 23, 2020

      Hi Sofia,
      You are welcome! I guess it is the curry cucumber. If yes then you may check the cucumber curry recipe here. If you are not sure it is the same, you can take a look at the curry cucumber itself on this post: dosakaya pachadi.
      Hope this helps

      Reply
  6. Paola says

    July 24, 2020

    5 stars
    I’ve cooked this so many times before and it always turns out great and incredibly tasty!

    Reply
    • swasthi says

      July 24, 2020

      Glad to know! Thank you!

      Reply
  7. Kiran Tevtiya says

    May 25, 2020

    5 stars
    Swasthi, simple to follow and delectable to eat. This was so amazing. My family enjoyed eating this recipe of brinjal for the first time in their life!! Only change was instead of lime juice I put tomatoes. Made our day in this lock down.

    Reply
    • swasthi says

      May 26, 2020

      Hi Kiran
      Glad your family loved it. Thank you so much!

      Reply
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  9. lorraine williams says

    May 15, 2020

    THANK YOU! THIS IS A GREAT RECIPE. A REAL KEEPER!

    Reply
    • swasthi says

      May 16, 2020

      You are welcome!
      Thank you

      Reply
  10. Tulasi V says

    May 8, 2020

    5 stars
    It is so yummy.
    Had to adjust salt and chilli powder durung eating.
    Good in rice and chapati too.
    Thanks a lot.

    Reply
    • swasthi says

      May 8, 2020

      Hi Tulasi
      You are welcome! Glad to know
      Thank you

      Reply
  11. Arden says

    April 26, 2020

    5 stars
    This turned out amazing! Pre-fried the brinjal, also added some coconut milk to the curry, and the gravy turned a beautiful shade of red. Thanks for the recipe!

    Reply
    • swasthi says

      April 27, 2020

      You are welcome! Glad to know
      Love that you used coconut milk.
      thank you

      Reply
  12. J.Paul says

    February 14, 2020

    Hi, the gravy didn’t turn out as thick as ur pic shows. Why do you think so?

    Reply
    • swasthi says

      February 15, 2020

      Hi Paul,
      Some kinds of brinjals are very tender. When slightly overcooked the gravy turns thick as some of the pieces dissolve in the gravy. I used the smaller kind of purple eggplants here.You can just mashup some of the pieces. Hope this helps

      Reply
  13. Tama says

    October 25, 2019

    Lovely curry. It was very easy to make and big on flavors.

    Reply
    • swasthi says

      October 31, 2019

      Thanks for trying Tama,
      Glad you liked it

      Reply
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  15. Sharmila says

    July 18, 2019

    The gravy in last pic looks yummy. But not the one which you cooked and took pic of. Why is it so?

    Reply
    • swasthi says

      July 18, 2019

      Hi Sharmila,
      It is the same curry cooked and shown in the first and last picture. They look different because both are shot with different cameras with different lighting source. The last pic was shot with the day light so it looks good.

      Reply
  16. Brian says

    March 27, 2019

    how many cups of chopped brinjals make 250g?

    Reply
    • swasthi says

      March 27, 2019

      They will come upto 2.5 to 3 cups.

      Reply
  17. Ashwitha says

    January 5, 2019

    5 stars
    I tried a lot of recipes from your blog and 90% of the time it comes our well. Thank you for the recipes ita easy for the beginners and its turns out well

    Reply
    • swasthi says

      January 6, 2019

      Welcome Ashwitha
      Thanks for trying. Glad to know the recipes are useful. 10% whenever your dish doesn’t turn out good please leave a comment I will help you to fix it or at least let you know where you went wrong.
      🙂

      Reply
  18. Cynthia says

    November 2, 2018

    5 stars
    Step by step recipe so easy and taste divine full of flavour

    Reply
    • swasthi says

      November 3, 2018

      Thank you so much

      Reply
  19. Mounika says

    August 16, 2018

    Super and good combination

    Reply
    • swasthi says

      August 16, 2018

      Thank you Mounika

      Reply
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  21. Zanna says

    May 16, 2018

    5 stars
    ahhh finally I got this dish right thanks to your recipe! 🙂 <3

    Reply
    • swasthi says

      May 17, 2018

      Welcome Zanna

      Reply

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