Brinjal (Eggplant) Curry
It is a vegetarian curry gravy recipe made using eggplants and is similar to other veg curries. This delicious main dish recipe goes well with naan and steamed rice.
Recipe Ingredients
- 250 g brinjal (baby eggplant), quartered
- 15 small onions, chopped
- 3 green chillies, sliced lengthwise
- 2 tomatoes, thinly sliced
- small piece tamarind, soaked in ½ cup hot water
- 1 tablespoon sesame oil
- ¼ teaspoon mustard seeds
- pinch of cumin seeds
- pinch of fenugreek seeds
- 10-12 curry leaves
- 5 garlic cloves
- salt to taste
- 1 tablespoon coriander powder
- ½ teaspoon turmeric
- 1 tablespoon chilli powder
- chopped coriander leaves, to taste, for garnish
Instructions
- 1
Chop 15 small onions, slice 3 green chillies lengthwise, and thinly slice 2 tomatoes.
- 2
Soak a small piece of tamarind in 1/2 cup hot water, cover, then extract the pulp.
- 3
Quarter 250 g brinjal and soak the pieces in water.
- 4
Heat 1 tablespoon sesame oil in a pot and fry the brinjal for 2 minutes, then remove.
- 5
Add 1/4 teaspoon mustard seeds, a pinch of cumin seeds, and a pinch of fenugreek seeds to the remaining oil.
- 6
Add 10-12 curry leaves and the sliced green chillies.
- 7
Add 5 garlic cloves and stir.
- 8
Add the chopped onions and sauté until translucent.
- 9
Add the sliced tomatoes and sauté until softened.
- 10
Add salt to taste and mix.
- 11
Add 1 tablespoon coriander powder, 1/2 teaspoon turmeric, and 1 tablespoon chilli powder, and mix well.
- 12
Return the fried brinjal to the pot and mix with the spice base.
- 13
Pour in the tamarind pulp water, stir, and simmer for 10 minutes until the sauce thickens.
- 14
Garnish with chopped coriander leaves and serve.
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Credits: Source: Iam a Big Foodie