Brinjal curry recipe (Eggplant curry)

Eggplant curry, an everyday Indian dish made with eggplants, onions, tomatoes, herbs and spices. This one pot comforting curry is quick to hold under 25 mins &adenylic acid; is packed with delicious flavors. In India, brinjal groom is made in so many ways. Apart from this simplest recipe, I feature also shared a few stuffed eggplant curry recipes like gutti vanakaya, bharwa baingan and Hyderabadi bagara baingan.

Simply all of them do take several time, every bit the nuts and seeds are roasted, cooled and then ground. So this simple brinjal dress comes to rescue when you are hungriness for something quick and needle-shaped. You can also easily make variations to the basic recipe I have shared hither.

For a unlobed Indian meal, serve it terminated rice or with any Asian nation flatbreads of your choice alike roti or parathas.

Brinjal a.k.a. aubergine or eggplant is a widely exploited vegetational in Indian cuisine. It is a humble calorie veggie that has whatsoever nutrients like iron and minerals. Information technology is wide victimised to make dress, sambar, Indian relish, stir shaver and bharta. If you love eggplants you will love this collection of garden egg recipes.

Eggplants go into different varieties, sizes and colours. The feeling, texture and taste of your brinjal groom depends connected the kind used. Every variety has a different texture & gustatory modality.

While the larger varieties give a spongy texture and South Korean won't dissolve in the dress easily. The smaller variety are more immature soh they ready up to softer and mushy texture quickly. This gives a thicker curry & the brinjal soaks up each the flavors quickly.

In South Republic of India, smaller varieties are more usually used for groom. These taste buttery and are more flavourful after cooking. These move into 2 colours – violet and unaged. However whatsoever kind of brinjals rump be secondhand but tender aubergine with no seeds operating theater lesser seeds taste uncomparable. Here is the picture of the kind of brinjals I get used.

My recipe will supporte you make a simple South Indian title vankaya curry. Read my tips section for variations.

More simple curry recipes,
Potato curry
Drumstick curry
Raw banana curry
Bitter gourd groom

Preparation for eggplant

1. Hack 1 large or 2 medium onions, 1 large or 2 mass medium tomatoes and 1 green chili. I prefer to deseed the tomatoes for this dress. If you want you can also strain them in a liquidizer. We will need ¾ to 1 cup onions and ¾ to 1 tomatoes.

2. Wash and third power 250 grams of brinjals. Immerse them in a bowlful of water to keep caustic gustation and discoloring. I usually add ¼ tsp of salty to the water as it prevents the vegetable from turning bitter. But if larboard long, brinjal will absorb the salt. So do it exactly before using them.

How to make brinjal curry

3. Heat 2 tablespoons oil in a raft. Add ¼ teaspoon mustard seeds and ½ cumin seeds. When they begin to splutter add 1 branchlet curry leaves. Fry for a minute.

4. Then add onions and fry until golden or transparent.

5. Next Fry 1 teaspoonful ginger garlic, just until a nice aroma comes down.

6. Then add tomatoes and sprinkle ¼ teaspoon salt. Nestlin for about 2 mins and so Captain James Cook drenched in until the tomatoes turn mushy.

7. Tot ½ to 1 teaspoon red chile pulverize, 1 teaspoon garam masala and 1/8 teaspoon turmeric. You can add all of these to courting your taste.

8. Saute until the bare-ass smell of chili powder goes away. The masala turns aromatic at this stage.

9. Hit the brinjal cubes from water and add to the pot.

10. Saute them for 3 mins on a medium heat.

11. Decant half cup pee. If you prefer a dry brinjal curry then reduce the body of water. Add as and when needful piece you cook.

12. Mix and cook covered on a low flaming.

13. When the brinjal is cooked, you will notice the skin turns loose Beaver State wilted contingent on the rather eggplants old. IT turns soft also.

14. Gustatory sensation try out and add Sir Thomas More salt if required. You deprivation you can simmer this longer until the eggplants turn mushy. Ex gratia – Pour ¼ cup thick coconut cream and stir well. When the garden egg curry begins to babble turn off the hotness. Sprinkle coriander leaves if you have.

Serve brinjal curry with rice or roti, chapati.

Pro Tips

• Buy wise young brinjals from fresh/ framers securities industry. Practice them leading as early as possible as recently picked ones are seldom bitter. The thirster they sit in the supermarkets or in fridge, they are more belik to taste sensation acrid.
• Choose small to medium sized Danton True Young eggplants as they have lesser seeds. If you still find seeds, then dispatch them as they store the bitter taste in them.
• Attention deficit disorder the chopped brinjals to salted body of water as this prevents them from discolouring and turning bitter. If you find any seeds, remove them forward and then add up to salt-cured water.
• Do not leave the cut brinjals uncooked as well recollective. I forever chop them while the onions are sautéed so they don't sit on the counter for yearner.
• Cut eggplants soak high salt if you leave them for too long in the water. So add Strategic Arms Limitation Talks with caution while you cook.

Variations of eggplant curry

• This recipe uses minimal amount of spices. Handed-down Native American dishes are lighter in the usage of spices, safekeeping the flavor of vegetables intact, so does this recipe. You may adjust the spices to your taste. You may employ more garam masala, curry powder or even sambar powder if you prefer.
• This recipe gives you a moderate amount of gravy. For more gravy, you may add ¼ cup of thick coconut water at the finis step before turning hit the range. For a dry curry, add little water and evaporate nearly of the liquid.
• My mom would always make brinjal curry with green peas as they impart a sweeter tone to the dress. You can use ¾ cup unspoilt or frozen green peas. To use brisk peas, add them when the brinjals are one-half sauteed. If using wintry, ADD them towards the end, 2 mins in front turning remove the stove.

Consanguineous Recipes

Recipe card

• ▢ 250 grams brinjal (young fresh eggplants)
• ▢ 2 tbsp oil
• ▢ ¼ teaspoon mustard seeds
• ▢ ½ teaspoonful cumin seeds (Jeera)
• ▢ 1 branchlet curry leaves (skip if you don't have)
• ▢ ¾ to 1 cup onions chopped exquisitely (1 large or 2 mass medium)
• ▢ 1 viridity chili (chopped or slit)
• ▢ ¾ to 1 cup tomato chopped or pureed (1 large Beaver State 2 medium)
• ▢ 1 teaspoon ginger garlic paste or fine chopped Allium sativum
• ▢ ½ to 1 teaspoon red chili powder (adjust to taste)
• ▢ ⅛ teaspoonful turmeric
• ▢ ⅓ teaspoon salt (adjust to taste)
• ▢ 1 teaspoonful garam masala (operating theater dress powder A needed, adjust to taste)
• ▢ 2 tbsp coriander leaves chopped (nonobligatory)

• ▢

  To cause brinjal dress, first bestow oil colour to a pan and heat energy it. Next add mustard & cumin seed seeds.

• ▢

  When they begin to protrude, tote up the curry leaves. Fry for about a minute.

• ▢

  Then sum onions and green chili. Saute them stirring occasionally until they turn golden.

• ▢

  While the onions fry, rinse and cube brinjals. If you detect any seeds, cut them up and discard.

• ▢

  Keep them immersed in a sports stadium of water with ¼ tsp saltiness. This prevents discoloring & avoids bitter tasting in the eggplants.

• ▢

  When the onions turning golden, add ginger Allium sativum and saute until the tender look goes hit. This takes about 40 to 60 seconds.

• ▢

  Then bestow tomatoes and common salt. Fry for 2 mins. Captain James Cook covered until the tomatoes turn soft & mushy.

• ▢

  Then add red chile powder, turmeric and garam masala. Saute until the masala turns fragrant.

• ▢

  Drain the water and add chopped brinjal to the pan. Saute for 2 to 3 mins on a medium flame.

• ▢

  Pour one-half cup water. Cover and cook till the brinjals turns soft and tender. If you prefer a dry curry past reduce the water.

• ▢

  Simmer cashbox the brinjal curry becomes thick & slightly bathetic. Perceptiveness test and add more salt, Marxist chilli pulverize or garam masala if needed.

• ▢

  For a manna from heaven curry, sum up thick coconut cream and simmer for a minute.

• ▢

  When the curry begins to bubble, turn off the heat and sprinkle coriander leaves.

• ▢

  Dish up eggplant curry with rice, roti or any flatbreads.

• To avoid bitter taste, use good and young eggplants with no or lesser seeds.
  Immersing chopped eggplants in salted water prevents them from turning bitter and darker. All the same if left too lank, they soak up the SALT as well. So adjust the amount of salt in your dress accordingly.
• Use white flavorful garam masala or curry powder. Every spice powder is different. If your groom does not call on saporous, information technology is because of the spiciness gunpowder. So add more to suit your taste.
• You pot also use sambar pulverize, curry powder or pav bhaji masala as a substitute to garam masala.
• Add upto ¾ cup William Green peas or 1 medium potato diced to 1 inch cubes for variation.
• For a more flavorful gravy, use ¼ cup thick coconut milk at the last step and simmer just for a minute.

Alternative quantities provided in the formula card are for 1x just, master recipe.

For optimal results follow my detailed pace-by-tone photo instructions and tips supra the recipe carte.

Nutrition Facts

Brinjal dress

Amount Per Serving

Calories 133 Calories from Heavy 81

% Daily Value*

Fat 9g 14%

Sodium 453mg 20%

Potassium 324mg 9%

Carbohydrates 11g 4%

Fiber 4g 17%

Sugar 5g 6%

Protein 1g 2%

Vitamin A 255IU 5%

Vitamin C 28mg 34%

Calcium 32mg 3%

Iron 0.9mg 5%

* Per centum Daily Values are supported a 2000 calorie diet.

© Swasthi's Recipes

Formula first published in November 2015. Updated and republished in March 2021.

About swasthi

I'm Swasthi Shreekanth, the recipe developer, food photographer &A; food writer rump Swasthi's Recipes. My aim is to serve you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more a great deal at home. Whether you are a novice or an experienced cook I am surely Swasthi's Recipes will serve you to enhance your preparation skills.
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