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.

For best results follow my detailed step-by-step photo instructions and tips.

Prep Time3 minutes

Cook Time12 minutes

Total Time15 minutes

Servings3

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.