Brinjal Curry Recipe (Eggplant Curry)
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.
© Swasthi's Recipes
Servings: 4
Ingredients
- ½ kg (1 lb) eggplants (young fresh brinjals)
- 3½ tablespoons oil (divided 2 +1½)
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds (Jeera)
- 1 sprig curry leaves (pat dry, omit if you don’t have)
- 1½ cup onions (175 grams, fine chopped from 1 large)
- 1 green chili (deseeded, chopped or slit, optional)
- 1½ cup tomatoes (230 grams, deseed & fine chop or puree, 2 medium)
- ¾ tablespoon garlic fine chopped (or use 1½ teaspoon ginger garlic paste)
- ½ tablespoon ginger fine chopped
- ½ cup green peas (60 grams, optional or sub with 1 cup canned/cooked chickpeas or black eyed peas)
- ¼ to ¾ teaspoon sea salt (adjust to taste)
- ½ teaspoon red chili powder (optional, I use Kashmiri/ byadgi)
- 1½ tablespoon sambar powder or curry powder (adjust quantity to preference)
- ¾ to 1 cup water / stock or coconut milk (cut down if using baby eggplants)
- ¾ to 1 teaspoon garam masala
- 2 tablespoons coriander leaves chopped (to garnish, optional)
Instructions
- 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
Nutrition
Calories: 225kcal | Carbohydrates: 25g | Protein: 5g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.05g | Sodium: 203mg | Potassium: 799mg | Fiber: 10g | Sugar: 13g | Vitamin A: 1055IU | Vitamin C: 35mg | Calcium: 62mg | Iron: 2mg
