Brinjal Curry Recipe
Spicy Brinjal Curry, also known as "Baingan Masala," is a mouthwatering Indian dish that celebrates the rich flavours of eggplants.
Ingredients
- 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
Instructions
- 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.