About Brinjal curry recipe
A bowl of brinjal curry epitomizes home cooking with its warm spices and comforting broth. Delicious aubergine curry is a mainstay in the diets of many people of many different cultural backgrounds. Both vegetarians and meat eaters enjoy this dish for its flavorful combination of ingredients and soft brinjals. For vegetarians, you can prepare a brinjal curry recipe vegetarian. In this blog, we’ll lead you step-by-step through making a brinjal curry so delicious that your taste buds will do a happy dance.
Check out the brinjal curry recipe to make your meals tastier. Let’s dive first into the brinjal curry ingredients:
Brinjal Curry Ingredients & Substitute
- 3 Tbsp coconut, grated
- Some coriander leaves
- 1 tsp of fenugreek (methi)
- 4 Tbsp chopped onions
- 1 Tbsp ginger-garlic paste
- 4 Tbsp chopped tomatoes
- 1 brinjal, cut into cubes
- 1/4 cup water
- 1 Tbsp gram flour, roasted (bhuna channa)
- 1 tsp sambar powder
- 1 Tbsp chopped onion
- 1 Tbsp chopped tomato
- 2-3 Tbsp water
- 2 Tbsp olive oil
- 1 tsp mustard seeds
- 7-8 curry leaves
Substitutes: You may use cooking sprays instead of oil while sautéing the brinjal for a lighter and healthier curry. Red chilli powder can be omitted or reduced in quantity to suit the spice tolerance of the cook.
How to Make brinjal curry recipe
1. Put all of the paste components, except the water, into the jar of the chutney mixer. Make it into a smooth paste by grinding.
2. While grinding it, add water a bit at a time. Make sure there are no lumps in the paste and that it is smooth then put to one side.
3. On the underside of the brinjal, cut the brinjal into small cubes sized.
4. Pour some oil into a sauté pan or kadai that has a flat bottom. You should let the oil heat up over a hot flame.
5. Put the brinjal that has been prepped into the pan. They should be shallow-fried on each side for two to three minutes after being spread out as much as possible. To flip the brinjals.
6. Add the chopped onion and give it a good toss, after that saute for three to four minutes.
7. Add all the spices thoroughly with a mix and cook.
8. Pour in one cup of coconut water and stir until combined.
9. Place a cover on the pan, reduce the heat to medium-low, and simmer the brinjals for five minutes or until tender. Depending on the size of the brinjal, the cooking time may need to be adjusted accordingly.
10. To get the required thickness of the gravy, gradually add the remaining half cup of water while continuing to stir the mixture. Serve the brinjal curry while still hot with rice, ghee, or jowar rotis, if you like.
11. You can also make brinjal aloo/potato curry, and brinjal tomota curry. If you are a North Indian you can prepare North Indian chapati and brinjal recipe in North Indian style.
- Choose firm brinjals that are free of bruising and other imperfections. You may get a wide range of hues by trying out different varieties.
- Adjust the red chilli powder and other spices to your taste, reducing the amount if you like less heat. The trick is to strike a balance that appeals to your taste.
- Coconut milk makes the curry more luscious. Coconut milk can be replaced with 1 tablespoon of heavy cream if you don’t have any.
- Like any dish, the key to making the best brinjal curry is to taste as you go and alter the seasonings accordingly. Add a little extra salt or spice if it needs extra salt or spice.
- I recommend that you prepare different types of curry such as brinjal stuffed curry, brinjal tomato curry, brinjal aloo/potato curry etc.
Brinjal Curry Recipe
- 4-5 Fresh small brinjals (eggplants)
- 1-2 Medium Potato (optional)
- 1 Big Onion
- 2 Medium Tomatoes
- 1½ tbsp Ginger and garlic paste
- ¼ tbsp Turmeric powder
- ⅓ tbsp Red chilli powder
- ½ tbsp Coriander powder
- ½ tbsp Cumin powder
- 2 tbsp Oil (cooking oil of your choice)
- 7-8 pcs. Curry leaves
- 1 tbsp Mustard seeds
- 1 tbsp Fresh coriander leaves (for garnish)
- 3 tbsp Coconut (grated) or Coconut milk (optional)
- ½ tbsp Coriander powder
- Salt according to taste
- Grind coconut pieces in a blender to a coarse powder or use coconut water and put aside.
- Blend roasted, peeled peanuts into a powder and keep aside.
- Blend onions and green chilli.
- Blend onion paste with toasted peanut and coconut powder. Make a paste by grinding the entire ingredients.
- Add turmeric, red chilli, coriander and cumin powder to the blender and combine all the masala.
- Set aside the masala texture.
- Pure chopped tomatoes in a blender. Put away.
- After washing cut each brinjal into small sizes.
- Heat oil, tempering seeds, red chilli, and curry leaves. Sputter them.
- Add and sauté the brinjal for 5 minutes.
- Flip and fry for 2-3 minutes.
- Add water to the remaining masala mixture and sauté for 5 minutes
- Stir tomato puree into the pan to keep the brinjal steady.
- Slowly flip the brinjal to absorb the masala.
- Add coconut water and simmer brinjal for 10 minutes.
- Spicy with salt and red chilli powder.
- Mix coriander leaves last.
- Enjoy the meal with rice, biryani, or roti.
Frequently Asked Question :-
Use wrinkle- and spot-free brinjals, as well as firm and glossy, for the best curry. Discolored or decaying areas should be avoided. Choose brinjal that catches your eye in colouration; some varieties range from purple to green to striped. Brinjal plays a very important role in making brinjal curry recipes.
Cutting brinjals into pieces and soaking them in water with a teaspoon of salt for 15-20 minutes is suggested to avoid turning bitter in the curry. Every resentment may be drawn out in this way. The brinjals should be soaked for a while, then drained and rinsed before being used in the dish. You can follow the brinjal curry recipe to know more details.
Absolutely! A vegan version of brinjal curry may be readily prepared with plant-based components. Coconut milk and cashew cream are two dairy-free options that may replace traditional yoghurt or cream to get the same velvety mouthfeel. It’s essential to utilise vegan-friendly components, including seasonings.
Brined eggplant curries can be prepared ahead of time. Many people find that the curry improves in flavour after sitting overnight. Follow the brinjal curry recipe’s instructions to make the brinjal curry, then let it cool completely before storing it in the fridge. Add a little water or broth if the consistency changes too much when warming.