Brinjal curry, a flavorful & delicious Indian dish made in the simplest way with eggplants & pantry staples like onions, spices and herbs. Serve it over rice or with any flatbreads of your choice.
Dice eggplant to 1 inch pieces and add to a bowl. Sprinkle 1 tablespoon salt & pour water to cover them. Rest for 15 mins, while you prep up the rest.
Heat oil in a pan and add mustard and cumin seeds. When they begin to pop add the curry leaves, onions and green chilies. Saute until golden for 5 to 6 mins.
Add the ginger garlic and saute for 1 to 2 mins. Add tomatoes and salt. Cook until the tomatoes break down.
Stir in the ground spices - red chili and sambar powder/ curry powder. Saute for 1 to 2 mins, until fragrant. Pour water or coconut milk and bring to a boil.
How to make Brinjal Curry
While the curry cook, drain the eggplants from water. Heat a pan with 1½ tablespoon of oil and add the eggplants. Pan fry on a medium high heat for 7 to 8 mins, until the skin is discolored or blistered.
Stir the eggplants in the simmering curry and add the green peas. Cook until the eggplants are tender and fully cooked.
Taste test and add more salt or garam masala to your preference.
Garnish eggplant curry with coriander leaves. Serve over rice or with flatbreads