A delightful South Indian curry made with fried brinjal, tomatoes, shallots, coconut paste, and a blend of spices. This simple recipe is perfect for lunch and pairs well with boiled rice and pappadam.
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Ingredients
Brinjal3
Shallots10
Garlic4clove
Tomato1
Green chilly2
Tamarind (gooseberry sized)1
Turmeric powder1/4tsp
Chilly powder1tsp- Fish masala powder3tsp
- Salt to taste
Fenugreek seeds1/4tsp
Asafoetida powder1pinch
Jaggery powder1/2tsp
Grated coconut4tbsp
Fennel seeds1/4tsp
Curry leaves1sprig
Coriander leaves1tbsp
Coconut oil3tbsp
Nutrition (per serving)
Calories
87.0kcal (4.35%)
Protein
0.7g (1.4%)
Carbs
4.0g (1.45%)
Sugars
0.4g (0.8%)
Healthy Fat
1.0g
Unhealthy Fat
8.0g
% Daily Value based on a 2000 calorie diet
How to make Brinjal Curry / Eggplant Curry
- Step 1
Wash the brinjal and cut into medium pieces.
- Step 2
Heat 1 tbsp of oil in a pan and shallow fry the brinjal pieces.
- Step 3
In an earthen pot or kadai, heat 2 tbsp of oil and add fenugreek seeds.
- Step 4
Add garlic pieces and green chilies, sauté for 1-2 minutes.
- Step 5
Add shallots and curry leaves, sauté until light brown. Lower the flame and add chilly powder, turmeric powder, and fish masala.
- Step 6
Add tomato pieces and sauté until the oil separates.
- Step 7
Add tamarind paste with enough water and salt. Let it boil for 5 minutes.
- Step 8
Add fried brinjal and boil for another 2 minutes.
- Step 9
Grind the coconut with fennel seeds and add to the curry. Let it boil for 2-3 minutes.
- Step 10
Add coriander leaves, asafoetida powder, and jaggery powder. Mix it.Turn off the flame.
- Step 11
Serve hot with boiled rice.
Nutrition (per serving)
Nutrition (per serving)
Calories
87.0kcal (4.35%)
Protein
0.7g (1.4%)
Carbs
4.0g (1.45%)
Sugars
0.4g (0.8%)
Healthy Fat
1.0g
Unhealthy Fat
8.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
For a richer flavor, use fresh coconut instead of desiccated coconut.
Adjust the amount of green chilies according to your spice preference.
FAQS
Can I use a different type of oil?
Yes, you can use any cooking oil, but coconut oil is recommended for an authentic flavor.
Is there a substitute for fish masala powder?
You can use garam masala as a substitute, but it will alter the flavor of the curry.
Can I make this curry in advance?
Yes, the flavors develop well over time, so it can be made a day in advance.
What can I serve with brinjal curry?
Brinjal curry pairs well with boiled rice and pappadam.
Is this recipe spicy?
The curry has a moderate level of spice, but you can adjust the chilies to suit your taste.
Gayatri
(@rene121)
Cooking is my passion. Flavours unite us 🤝..I love to create new recipes... and also love to learn about different cuisine.
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia