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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
Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Total Time
30
minutes
mins
Servings:
3
Author:
Swasthi
Ingredients
250 grams (9 oz)
brinjal
(young fresh eggplants)
2
tablespoons
oil
¼
teaspoon
mustard seeds
½
teaspoon
cumin seeds
(Jeera)
1
sprig
curry leaves
(skip if you don't have)
¾ to 1
cup
onions
chopped finely (1 large or 2 medium)
1
green chili
(chopped or slit)
¾ to 1
cup
tomato
chopped or pureed (1 large or 2 medium)
1
teaspoon
ginger garlic paste
or fine chopped garlic
½ to 1
teaspoon
red chili powder
(adjust to taste)
⅛
teaspoon
turmeric
⅓
teaspoon
salt
(adjust to taste)
1
teaspoon
garam masala
(or 1 tbsp
Curry Powder
or as needed, adjust to taste)
2
tablespoons
coriander leaves
chopped (optional)
Instructions
To make brinjal curry, first add oil to a pan and heat it. Next add mustard & cumin seeds.
When they begin to pop, add the curry leaves. Fry for about a minute.
Then add onions and green chili. Saute them stirring occasionally until they turn golden.
While the onions fry, rinse and cube brinjals. If you find any seeds, cut them up and discard.
Keep them immersed in a bowl of water with ¼ tsp salt. This prevents discoloring & avoids bitter taste in the eggplants.
When the onions turn golden, add ginger garlic and saute until the raw smell goes off. This takes about 40 to 60 seconds.
Then add tomatoes and salt. Fry for 2 mins. Cook covered until the tomatoes turn soft & mushy.
Then add red chilli powder, turmeric and garam masala. Saute until the masala turns fragrant.
How to make Brinjal Curry
Drain the water and add chopped brinjal to the pan. Saute for 2 to 3 mins on a medium flame.
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 & slightly mushy. Taste test and add more salt, red chilli powder or garam masala if needed.
For a gravy curry, add thick coconut milk and simmer for a minute.
When the curry begins to bubble, turn off the heat and sprinkle coriander leaves.
Serve brinjal curry with rice, roti or any flatbreads.
Video
Nutrition
Calories:
133
kcal
|
Carbohydrates:
11
g
|
Protein:
1
g
|
Fat:
9
g
|
Sodium:
453
mg
|
Potassium:
324
mg
|
Fiber:
4
g
|
Sugar:
5
g
|
Vitamin A:
255
IU
|
Vitamin C:
28
mg
|
Calcium:
32
mg
|
Iron:
0.9
mg