Recipe: To Try At Home Brinjal curry

Jayden Hicks

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Recipe: To Try At Home Brinjal curry Delicious, fresh and tasty.

Brinjal curry. Brinjal curry recipe or vankaya kura - Brinjal also known as aubergine or eggplant is one of the favorite among many. It is a low calorie veggie that has some unique nutrients like iron and minerals. Brinjal is most commonly used in Indian cuisine to make curry, gravy, stir fry and chutney or bharta.

Eggplant (Brinjal) is roasted rather than fried for a healthier yet equally delicious alternative (high temp does the trick here), then simmered in an intensely spiced Indian curry sauce so it sucks up the flavour and partially collapses to create a big pot of juicy (delicious) mush.

This aubergine bhaji recipe has won rave reviews from my South Indian in-laws, who have very discerning palates when it comes to authentic currys.

This dish can either be used as a side dish, or as a vegetarian main dish.

You can cook Brinjal curry using 13 ingredients and 4 steps. Here is how you cook that.

Ingredients of Brinjal curry

Prepare 4 of brinjal slit from middle.
You need 2 of potatoes cut in wedges.
It’s 1 of onion chopped.
You need 1 of tomato chopped.
Prepare 4 tsp of coriander, ginger, garlic and green chilli paste.
It’s 2 tsp of roasted groundnut powder.
You need 1/2 tsp of turmeric powder.
Prepare 1/2 tsp of garam masala.
Prepare 1/2 tsp of kitchen king masala.
Prepare 1 tsp of cumin seeds.
It’s 2 pinches of asafoetida.
Prepare to taste of Salt.
It’s as required of Oil.

It's easy, delicious and a great way to introduce different veggies to your kids.

Brinjal Curry is prepared in different ways in different regions.

Here, we have followed the style which is used in Ambur which is famous for its Brinjal Curry.  Brinjal curry makes a great combination with biryani, and is made in most of the Muslim households on a regular basis.

It's a simple recipe and can be made with limited ingredients.

Brinjal curry instructions

First deep fry brinjal and potatoes and keep aside.
In a pan heat oil add cumin asafoetida and let it crackle.Now add chopped onion cook till it turns pink…
Now add chopped tomatoes in above pan and cook till tomatoes soften now add coriander mixture and all dry masala and cook till it leaves oil.
Now add water accordingly and salt and boil for 5 minutes then add fried brinjal and potatoes and cook for 5 minutes now add groundnut powder cook for 2 minutes and ready to serve..

Add turmeric powder, curry powder, chilli powder, salt, curry leaves and tomatoes and cook under low heat till it's quite pulpy.

At this point adjust seasoning and add eggplant.

We cook the eggplant in the oven to speed up the recipe and keep things from getting too unruly on the stovetop.

While the eggplant roasts, line up all of your ingredients and begin cooking to make this easy eggplant curry come together seamlessly.

Any leftovers will hold up well and are great for taking to work for lunch.