Brinjal Curry  

Preperation Time: 10 min.

Cooking Time: 35 min.

Serves: 4


Brinjal - 400 gms, diced

Onion - 1 big, chopped

Ginger - Garlic paste - 1 Tbsp

Tomato - 1 medium, chopped

Turmeric powder - 1/2 tsp

Chilli powder - 1 tsp

Coriander powder - 1 Tbsp

Mustard seeds - 1/2 tsp

Urad dal - 1 tsp

Fenugreek seeds - 1/4 tsp

Curry leaves  - 1 sprig

Tamarind - a small lemon sized, soaked in 1/2 cup water

Jaggery - a tiny piece

Water - 1 cup

Oil - 3 Tbsp

Salt - to taste

   You can see all the measurements and ingredient's local name here

Preparation Method

Heat oil in a pan. Then add onion to it and saute till it becomes transparent.

Add ginger - garlic paste and saute till the raw smell disappears.

Then add all the masala powders and saute for couple of minutes on a low flame.

Add tomato to it and mix well.

Cover and cook for about 5 - 7 min. on a low flame.

Turn off the flame and let it cool.

then grind the mixture to a smooth paste , adding enough water.

In the same pan add a little more oil and splutter mustard seeds.

Then add fenugreek seeds, urad dal and curry leves. Saute for a while.

Then add the paste with enough water (according to your consistency of the curry).

Add tamarind juice, salt and jaggery to it. Mix well.

Let it boil.

Then add brinjal pieces into it.

Cover and cook on a low - medium flame till it gets cooked.

Turn off the flame and curry is ready to be served.

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