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A flavorful and spicy curry made with green brinjals, perfect to serve with chapati or rice.
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Wash and dry the brinjals. Cut them into an 'X' shape and set aside.
Heat oil in a thick-bottomed kadai over medium to low flame. Add the brinjals and roast them. Cover with a lid and turn them often until brown spots appear. Be careful as the oil may sputter.
Once browned, remove the brinjals and set aside. It may take 5 minutes. maintain a low flame.
In the same kadai, add mustard seeds, cumin seeds, urad dal, and chana dal. Allow them to splutter.
Add chopped onion, green chili, and curry leaves. Fry for 2 minutes.
In a blender, puree the medium onion, tomatoes, ginger, and garlic. Set aside.
Add turmeric powder to the kadai and sauté. Then add the blended puree and sauté until oil releases from the curry.
Add red chili powder, salt, and coriander powder. Fry briefly.
Add tamarind pulp and sauté for a few minutes on medium to low flame until the curry thickens.
Add the fried brinjals and sauté well. Adjust the consistency by adding water as needed. Adjust the salt too.
Cover with a lid and cook for 5 minutes on low flame.
Open the lid, add the chopped coriander leaves and garam masala powder, mix well, cover, and cook for 2 more minutes.
Once the oil floats on top of the curry, turn off the stove.
A flavourful and tasty** brinjal Curry** is Ready to serve with chapati and rice. It goes well with anything.
add small brinjals and they should also be fresh.
Be cautious when adding brinjals to hot oil as they may sputter.
Do not add too much water as it may alter the taste.
Adding garam masala at the end enhances the flavor of the curry.
How do I cook green brinjal curry for rice in Andhra style?
To cook green brinjal curry in Andhra style, start by washing and cutting the brinjals into an 'X' shape. Roast them in oil until browned. Then, prepare a tempering with mustard seeds, cumin seeds, urad dal, and chana dal. Add chopped onions, green chilies, and curry leaves, followed by a blended mixture of onion, tomatoes, ginger, and garlic. Season with spices like turmeric, red chili powder, and coriander powder, then add tamarind pulp and the roasted brinjals. Cook until thickened and serve with rice or chapati.
What are some dietary options for green brinjal curry?
Green brinjal curry is naturally vegetarian and can be made vegan by ensuring no dairy is used in the accompanying dishes. It's also gluten-free, making it suitable for those with gluten sensitivities. If you're looking for a low-carb option, you can serve it with cauliflower rice instead of regular rice.
Can I substitute green brinjals with other vegetables in this curry recipe?
Yes, you can substitute green brinjals with other vegetables like zucchini, bell peppers, or even mushrooms. However, keep in mind that the cooking time may vary depending on the vegetable you choose, so adjust accordingly to ensure they are cooked through.
How should I store leftover green brinjal curry?
To store leftover green brinjal curry, let it cool completely and transfer it to an airtight container. It can be refrigerated for up to 3-4 days. If you want to store it longer, consider freezing it for up to a month. When reheating, add a splash of water to adjust the consistency as it may thicken in the fridge.
What dishes pair well with green brinjal curry?
Green brinjal curry pairs wonderfully with chapati, rice, or even naan. For a complete meal, serve it alongside a side of yogurt or raita to balance the spices, and consider adding a fresh salad or pickles for extra flavor and texture.
I’m Rajani, a passionate cook with over 15 years of experience creating delicious, approachable dishes. My love for food began in childhood, inspired by watching Sanjeev Kapoor’s Khana Khazana with my mom and helping her in the kitchen. On The Gourmet’s Hut, I share tried-and-tested authentic Indian recipes and quick microwave mug cake recipes perfect for busy days. My goal is to make cooking simple, flavorful, and fun—because food brings people together and every meal should create memories.
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