Brinjal curry

Brinjal Curry | Eggplant Curry

Brinjal curry is one of the best Indian curries. It is made up of ground powder of roasted peanuts and some spices. This ground powder is an important ingredient of the brinjal curry, which provides thickness and more taste to the curry.

For this recipe, I used small-sized brinjals, which are easy to make and easy to serve as well. It is one of my favorite curry recipes. Brinjal curry is mostly served with chapati or bhakri. One large serving of brinjal curry, roti, rice and a sweet dish is a perfect lunch idea.

Brinjal curry

Brinjal Curry | Eggplant Curry

Brinjal curry is one of the best Indian curries. It is made up of ground powder of roasted peanuts and some spices. This ground powder is an important ingredient of the brinjal curry, which provides thickness and more taste to the curry.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Course
Cuisine Indian
Servings 4 people
Calories 110 kcal

Ingredients
  

  • 9-10 Brinjals [small]
  • 1 cup Peanuts
  • 3 ½ teaspoon Red chili powder
  • 1 teaspoon Cumin seeds
  • Oil
  • Handful of coriander
  • Salt to taste

Instructions
 

  • Heat a pan. Roast 1 cup peanuts, until light brown spots appear on peanuts. Let them cool.
  • Add roasted peanuts, 3 & ½ teaspoon of red chili powder, 1 teaspoon of cumin seeds and salt to taste in a grinder jar.
  • Ground the above ingredients into a coarse powder. Keep it aside.
  • Take 9-10 small brinjals. Wash and pat dry them.
  • Make 2 deep cuts to the brinjals, as shown in the below picture.
  • Take half tablespoon of salt in a plate. Deep your index finger to salt and apply the salt inside brinjal cuts. Repeat it for all brinjals.
  • Heat 2 tablespoons of oil in a kadhai. Transfer all the brinjals to a kadhai.
  • Cook them on medium flame by flipping. Brinjal should cook from all sides. Once a side of brinjal cooked brown spots appear on it.
  • To check brinjals are cooked perfectly or not, take a knife and put it on each side of the brinjal .knife will go easily inside the brinjal, if brinjal is cooked.
  • Once brinjals are cooked, transfer them to a plate.
  • In the same kadhai, heat 3 tablespoons of oil. Add the ground masala to it [prepared in step 3]. And mix well.
  • Cook it for 1-2 minutes on low flame. It started releasing oil, once cooked. Don’t burn the masala.
  • Once the masala is cooked, add 1 cup of water to it and mix it well.
  • Now add all cooked brinjals in a kadhai and mix well. Let it cook for 2-3 minutes.
  • Now add 4-5 cups of water to it. Let it boil.
  • Cover for 4-5 minutes. Add chopped coriander to it and Turn off the flame.
  • Serve the tasty brinjal curry with chapatti and rice.

Nutrition

Nutrition Facts
Brinjal Curry | Eggplant Curry
Amount per Serving
Calories
110
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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How To Make Brinjal Curry

  1. Heat a pan. Roast 1 cup peanuts, until light brown spots appear on peanuts. Let them cool.
Roasted peanuts

2. Add roasted peanuts, 3 & ½ teaspoon of red chili powder, 1 teaspoon of cumin seeds and salt to taste in a grinder jar.

Peanuts & spices in grinder

3. Ground the above ingredients into a coarse powder. Keep it aside.   

ground masala

4. Take 9-10 small brinjals. Wash and pat dry them.

Brinjals

5. Make 2 deep cuts to the brinjals, as shown in the below picture.

Making cuts on brinjal

6. Take half tablespoon of salt in a plate. Deep your index finger to salt and apply the salt inside brinjal cuts. Repeat it for all brinjals.

7. Heat 2 tablespoons of oil in a kadhai. Transfer all the brinjals to a kadhai. 

roasting brinjals

8. Cook them on medium flame by flipping. Brinjal should cook from all sides. Once a side of brinjal cooked brown spots appear on it.

roasted brinjals

9. To check brinjals are cooked perfectly or not, take a knife and put it on each side of the brinjal .knife will go easily inside the brinjal, if brinjal is cooked.

10. Once brinjals are cooked, transfer them to a plate. 

11. In the same kadhai, heat 3 tablespoons of oil. Add the ground masala to it [prepared in step 3]. And mix well.

saute masala

12. Cook it for 1-2 minutes on low flame. It started releasing oil, once cooked. Don’t burn the masala.

saute masala

13. Once the masala is cooked, add 1 cup of water to it and mix it well.

14. Now add all cooked brinjals in a kadhai and mix well. Let it cook for 2-3 minutes. 

adding brinjals

15. Now add 4-5 cups of water to it. Let it boil.

adding water

16. Cover for 4-5 minutes. Add chopped coriander to it and Turn off the flame.

Adding coriander

17. Serve the tasty brinjal curry with chapati and rice.

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