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

Name: Brinjal curry recipe | How to make brinjal curry
Prep time: 3 min
Cook time: 12 min
Total time: 15 min
Ingredients: 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))

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.

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

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.

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.

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

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

7. Add chili powder, garam masala and turmeric.

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

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

10. Saute them for 3 mins.

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.

12. Mix and cook covered 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.

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

garnish brinjal curry with coriander leaves

Serve brinjal curry with rice or roti, chapati.

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