Let me tell you about the time I discovered the magic that is Brinjal Curry—a dish that transformed my humble kitchen into a flavor-packed oasis, where spices dance and aromas captivate from pan to plate.
I love the earthy aroma and rich flavors of Brinjal Curry, a delightful Indian dish featuring tender brinjals sautéed with mustard and cumin seeds. The combination of garlic, ginger, and vibrant tomatoes adds depth and warmth.
This hearty and nutritious curry offers a satisfying blend of spices and textures.
Brinjal Curry Indian Eggplant Recipe Ingredients
- Brinjals (Indian eggplant): Low in calories, high in fiber, supports digestion.
- Mustard seeds: Rich in antioxidants, add a pungent flavor and health benefits.
- Cumin seeds: Aid digestion, rich in iron, and provide earthy warmth.
- Garlic: Boosts immunity, provides antiseptic properties, enhances depth of flavor.
- Ginger: Anti-inflammatory, aids digestion, adds a zesty spice.
- Turmeric powder: Anti-inflammatory and antioxidant, adds vibrant color.
- Fresh coriander leaves: Add freshness, high in vitamins, garnishes and enhances flavor.
Brinjal Curry Indian Eggplant Recipe Ingredient Quantities
- 500g brinjals (Indian eggplant), chopped
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 large onion, finely chopped
- 2 tomatoes, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- Salt to taste
- Fresh coriander leaves, chopped, for garnish
- 1/2 cup water
How to Make this Brinjal Curry Indian Eggplant Recipe
1. Heat the oil in a large pan over medium heat. Add the mustard seeds and cumin seeds, and allow them to splutter.
2. Add the finely chopped onion and sauté until it turns golden brown.
3. Stir in the minced garlic and grated ginger, cooking for about 1 minute until fragrant.
4. Add the chopped tomatoes and cook until they become soft and blend well with the onions.
5. Mix in the turmeric powder, red chili powder, coriander powder, and cumin powder. Cook for an additional 2 minutes.
6. Add the chopped brinjals to the pan, stirring well to coat with the spices and onion-tomato mixture.
7. Season with salt to taste. Pour in 1/2 cup of water and mix well.
8. Cover the pan and cook the brinjal on low heat for about 20 minutes, stirring occasionally until the brinjal is tender and cooked through.
9. Once the brinjal is fully cooked, remove it from the heat.
10. Garnish with freshly chopped coriander leaves before serving. Enjoy your Brinjal Curry with rice or bread.
Brinjal Curry Indian Eggplant Recipe Equipment Needed
1. Large pan
2. Lid for the pan
3. Wooden spoon or spatula
4. Measuring spoons
5. Measuring cup
6. Knife
7. Cutting board
8. Grater
9. Garlic press (optional)
FAQ
- What type of oil should I use? You can use any neutral oil such as vegetable oil, sunflower oil, or canola oil for this recipe.
- Can I use a different type of eggplant? While this recipe calls for Indian eggplant, you can substitute with other small eggplants if needed; just adjust cooking time as necessary.
- Is this curry very spicy? The level of spice can be adjusted by altering the amount of red chili powder to suit your taste preferences.
- Can I make this curry ahead of time? Yes, this curry can be made ahead and stored in the refrigerator for up to three days. Reheat gently on the stove before serving.
- What can I serve with Brinjal Curry? This curry pairs well with rice, naan, or roti for a complete meal.
- Can I add other vegetables to the curry? Yes, you can add vegetables like potatoes or peas. Cook them until tender along with the brinjals.
- How can I make the curry thicker? To make the curry thicker, simmer it uncovered a bit longer to allow the water to evaporate.
Brinjal Curry Indian Eggplant Recipe Substitutions and Variations
- Brinjals: Substitute with 500g of zucchini or baby eggplants, chopped.
- Mustard Seeds: Substitute with 1 teaspoon of nigella seeds (kalonji) or 1 teaspoon of fenugreek seeds.
- Red Chili Powder: Substitute with 1 teaspoon of paprika for a milder flavor, or use cayenne pepper for more heat.
- Fresh Coriander Leaves: Substitute with fresh parsley leaves for a different, but fresh garnish.
- Oil: Use 2 tablespoons of ghee or coconut oil for a richer flavor.
Pro Tips
1. Salting the Brinjals: Before cooking, sprinkle the chopped brinjals with salt and let them sit for about 15-20 minutes. This will help draw out any bitterness and reduce moisture, resulting in a better texture when cooked. Rinse and pat dry before adding them to the pan.
2. Achieve Deeper Flavor: After adding the onions, allow them to caramelize slowly over a lower heat rather than just turning golden brown. This extra step can enhance the overall depth of flavor in the dish.
3. Tomato Puree for Richness: For a richer sauce, you can puree the tomatoes before adding them to the pan. This will create a smoother base and distribute the tomato flavor more evenly.
4. Enhance Aroma with Curry Leaves: Consider adding a few fresh curry leaves along with the mustard and cumin seeds. This will infuse the dish with a fragrant aroma and authentic Indian flavor.
5. Finishing Touch: Add a splash of lemon juice or a pinch of garam masala at the end before garnishing with coriander leaves. This will brighten up the flavors just before serving.
Brinjal Curry Indian Eggplant Recipe
My favorite Brinjal Curry Indian Eggplant Recipe
Equipment Needed:
1. Large pan
2. Lid for the pan
3. Wooden spoon or spatula
4. Measuring spoons
5. Measuring cup
6. Knife
7. Cutting board
8. Grater
9. Garlic press (optional)
Ingredients:
- 500g brinjals (Indian eggplant), chopped
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 large onion, finely chopped
- 2 tomatoes, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- Salt to taste
- Fresh coriander leaves, chopped, for garnish
- 1/2 cup water
Instructions:
1. Heat the oil in a large pan over medium heat. Add the mustard seeds and cumin seeds, and allow them to splutter.
2. Add the finely chopped onion and sauté until it turns golden brown.
3. Stir in the minced garlic and grated ginger, cooking for about 1 minute until fragrant.
4. Add the chopped tomatoes and cook until they become soft and blend well with the onions.
5. Mix in the turmeric powder, red chili powder, coriander powder, and cumin powder. Cook for an additional 2 minutes.
6. Add the chopped brinjals to the pan, stirring well to coat with the spices and onion-tomato mixture.
7. Season with salt to taste. Pour in 1/2 cup of water and mix well.
8. Cover the pan and cook the brinjal on low heat for about 20 minutes, stirring occasionally until the brinjal is tender and cooked through.
9. Once the brinjal is fully cooked, remove it from the heat.
10. Garnish with freshly chopped coriander leaves before serving. Enjoy your Brinjal Curry with rice or bread.
