Brinjal Curry is a simple side dish that you can match with breakfast, lunch or dinner. It suits well with all the recipes. Brinjals are also called eggplant, Aubergine or Baingan. If you are an eggplant lover, then you will love this recipe for sure. Brinjal is an all-rounder vegetable that goes around the Indian Kitchen and is hence called as King of Vegetables. You can make so many recipes using brinjal and Brinjal Curry is one of them.
You can also use this curry as a side dish for your kids’ lunch box since it is a quick time recipe. Even beginners can try this recipe. I usually make brinjals in a poriyal format (fry type) but today made in a curry type and it came out well. So I hope you will also relish this recipe with your family and friends.
Check out my other Side Dish Recipes here.
- Preparation Time : 10 mins
- Cooking Time : 20 mins
- Total : 30 mins
- Servings : 3 Persons
- Course : Side dish
- Cuisine : Indian
Ingredients for making Brinjal Curry
- 1 large brinjal (Chopped into small cubes)
- 2 medium sized Onions (Finely chopped)
- 1 Tomato (Finely chopped)
- 2 tbsp Chilli powder
- 1 1/2 tbsp Kashmiri chilli powder (Optional)
- 1/2 tbsp Garam Masala (Optional)
- 1/4 tsp Turmeric Powder
- 1/2 tsp Cumin Powder
- 1 tsp Mustard seeds
- Few Curry leaves
- 2 to 3 tbsp Oil
- Salt for taste
Steps for making Brinjal Curry
Heat oil in the pan and add mustard seeds. Once it crackled, add few curry leaves.
Next, add chopped onions and saute them until they become transparent. You can sprinkle some salt while sauteing the onions so that they get cooked quicker.
Then add chopped tomatoes and saute them until the tomatoes becomes mushy.
Next, add chopped brinjals and saute them until the raw smell of the brinjals goes off.
Then close the pan and cook for 5 mins on medium flame. Do not pour water to cook the brinjals since we will pour water at the end of the cooking to bring consistency.
Next, add all the spices and saute them until the raw smell goes off.
Then add 1/2 cup of water to the brinjal and allow to cook for 5 mins on medium flame. You can adjust the consistency according to your taste. Check for the salt and add if needed.
Turn off the stove and transfer to the serving bowl. Brinjal Curry is ready to serve hot.
- When you chop the brinjals, put them into the water-filled vessel so that they will not turn bitter and black.
- You can even add a pinch of salt into the water but make sure that you will cook those brinjals immediately since the brinjals observe the salt.
- Do not over pour the water to adjust the consistency. If the curry becomes thin, you may lose its actual taste.