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Green Brinjal Curry recipe (Eggplant curry) | Andhra Style Brinjal Curry for Rice

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Rajani (@thegourmetschoice)
IndianLunchDinnerMain CourseVegetarianGluten-Free

A flavorful and spicy curry made with green brinjals, perfect to serve with chapati or rice.

Green Brinjal Curry recipe (Eggplant curry) | Andhra Style Brinjal Curry for Rice recipe
Prep Time
15min
Cook Time
30min
Total Time
45min

Ingredients

4 Servings
(1 serving = 1 bowl)

Main Ingredients

  • green brinjal
    green brinjal
    5piece
  • oil
    oil
    3tbsp
  • mustard seeds
    mustard seeds
    1/2tsp
  • cumin seeds
    cumin seeds
    1/2tsp
  • urad dal
    urad dal
    1/2tsp
  • chana dal
    chana dal
    1/2tsp
  • chopped onion
    chopped onion
    1/4cup
  • green chili
    green chili
    3piece
  • curry leaves
    curry leaves
    1sprig
  • medium onion
    medium onion
    1piece
  • medium tomatoes
    medium tomatoes
    2piece
  • ginger
    ginger
    1in
  • garlic
    garlic
    3clove
  • tamarind pulp
    tamarind pulp
    1/4cup
  • water
    water
    1/4cup
  • chopped coriander leaves
    chopped coriander leaves
    2tbsp
  • garam masala powder
    garam masala powder
    1/4tsp

Spices

  • turmeric powder
    turmeric powder
    1/2tsp
  • red chili powder
    red chili powder
    1 1/2tsp
  • salt
    salt
    1tsp
  • coriander powder
    coriander powder
    1tsp

How to make Green Brinjal Curry recipe (Eggplant curry) | Andhra Style Brinjal Curry for Rice

Preparation

  1. Step 1

    Wash and dry the brinjals. Cut them into an 'X' shape and set aside.

    Step 1.1: Wash and dry the brinjals
    Step 1.2: Wash and dry the brinjals
    Step 1.3: Wash and dry the brinjals
    Step 1.4: Wash and dry the brinjals

Cooking

  1. Step 1

    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.

    Step 2.1: Heat oil in a [thick-bottomed kadai ](https://amzn
    Step 2.2: Heat oil in a [thick-bottomed kadai ](https://amzn
    Step 2.3: Heat oil in a [thick-bottomed kadai ](https://amzn
    Step 2.4: Heat oil in a [thick-bottomed kadai ](https://amzn
  2. Step 2

    Once browned, remove the brinjals and set aside. It may take 5 minutes. maintain a low flame.

    Step 2.1: Once browned, remove the brinjals and set aside
    Step 2.2: Once browned, remove the brinjals and set aside
    Step 2.3: Once browned, remove the brinjals and set aside
    Step 2.4: Once browned, remove the brinjals and set aside
    Step 2.5: Once browned, remove the brinjals and set aside
  3. Step 3

    In the same kadai, add mustard seeds, cumin seeds, urad dal, and chana dal. Allow them to splutter.

    Step 2.1: In the same kadai, add mustard seeds, cumin seeds, urad dal, and chana dal
    Step 2.2: In the same kadai, add mustard seeds, cumin seeds, urad dal, and chana dal
    Step 2.3: In the same kadai, add mustard seeds, cumin seeds, urad dal, and chana dal
    Step 2.4: In the same kadai, add mustard seeds, cumin seeds, urad dal, and chana dal
    Step 2.5: In the same kadai, add mustard seeds, cumin seeds, urad dal, and chana dal
  4. Step 4

    Add chopped onion, green chili, and curry leaves. Fry for 2 minutes.

    Step 2.1: Add chopped onion, green chili, and curry leaves
    Step 2.2: Add chopped onion, green chili, and curry leaves
    Step 2.3: Add chopped onion, green chili, and curry leaves
    Step 2.4: Add chopped onion, green chili, and curry leaves
    Step 2.5: Add chopped onion, green chili, and curry leaves
  5. Step 5

    In a blender, puree the medium onion, tomatoes, ginger, and garlic. Set aside.

    Step 2.1: In a [blender](https://amzn
    Step 2.2: In a [blender](https://amzn
    Step 2.3: In a [blender](https://amzn
    Step 2.4: In a [blender](https://amzn
    Step 2.5: In a [blender](https://amzn
    Step 2.6: In a [blender](https://amzn
    Step 2.7: In a [blender](https://amzn
    Step 2.8: In a [blender](https://amzn
  6. Step 6

    Add turmeric powder to the kadai and sauté. Then add the blended puree and sauté until oil releases from the curry.

    Step 2.1: Add turmeric powder to the kadai and sauté
    Step 2.2: Add turmeric powder to the kadai and sauté
    Step 2.3: Add turmeric powder to the kadai and sauté
    Step 2.4: Add turmeric powder to the kadai and sauté
    Step 2.5: Add turmeric powder to the kadai and sauté
    Step 2.6: Add turmeric powder to the kadai and sauté
    Step 2.7: Add turmeric powder to the kadai and sauté
  7. Step 7

    Add red chili powder, salt, and coriander powder. Fry briefly.

    Step 2.1: Add red chili powder, salt, and coriander powder
    Step 2.2: Add red chili powder, salt, and coriander powder
    Step 2.3: Add red chili powder, salt, and coriander powder
    Step 2.4: Add red chili powder, salt, and coriander powder
    Step 2.5: Add red chili powder, salt, and coriander powder
    Step 2.6: Add red chili powder, salt, and coriander powder
    Step 2.7: Add red chili powder, salt, and coriander powder
  8. Step 8

    Add tamarind pulp and sauté for a few minutes on medium to low flame until the curry thickens.

    Step 2.1: Add tamarind pulp and sauté for a few minutes on medium to low flame until the curry thickens
    Step 2.2: Add tamarind pulp and sauté for a few minutes on medium to low flame until the curry thickens
    Step 2.3: Add tamarind pulp and sauté for a few minutes on medium to low flame until the curry thickens
    Step 2.4: Add tamarind pulp and sauté for a few minutes on medium to low flame until the curry thickens
  9. Step 9

    Add the fried brinjals and sauté well. Adjust the consistency by adding water as needed. Adjust the salt too.

    Step 2.1: Add the fried brinjals and sauté well
    Step 2.2: Add the fried brinjals and sauté well
    Step 2.3: Add the fried brinjals and sauté well
    Step 2.4: Add the fried brinjals and sauté well
  10. Step 10

    Cover with a lid and cook for 5 minutes on low flame.

    Step 2.1: Cover with a lid and cook for 5 minutes on low flame
    Step 2.2: Cover with a lid and cook for 5 minutes on low flame
    Step 2.3: Cover with a lid and cook for 5 minutes on low flame
  11. Step 11

    Open the lid, add the chopped coriander leaves and garam masala powder, mix well, cover, and cook for 2 more minutes.

    Step 2.1: Open the lid, add the chopped coriander leaves and [garam masala powder,](https://amzn
    Step 2.2: Open the lid, add the chopped coriander leaves and [garam masala powder,](https://amzn
    Step 2.3: Open the lid, add the chopped coriander leaves and [garam masala powder,](https://amzn
    Step 2.4: Open the lid, add the chopped coriander leaves and [garam masala powder,](https://amzn
    Step 2.5: Open the lid, add the chopped coriander leaves and [garam masala powder,](https://amzn
    Step 2.6: Open the lid, add the chopped coriander leaves and [garam masala powder,](https://amzn
    Step 2.7: Open the lid, add the chopped coriander leaves and [garam masala powder,](https://amzn
  12. Step 12

    Once the oil floats on top of the curry, turn off the stove.

    Step 2.1: Once the oil floats on top of the curry, turn off the stove
    Step 2.2: Once the oil floats on top of the curry, turn off the stove
  13. Step 13

    A flavourful and tasty** brinjal Curry** is Ready to serve with chapati and rice. It goes well with anything.

    Step 2.1: A flavourful and tasty\*\* brinjal Curry\*\* is Ready to serve with **chapati and rice**

Nutrition (per serving)

Calories

75.0kcal (3.75%)

Protein

2.5g (5%)

Carbs

10.0g (3.64%)

Sugars

2.5g (5%)

Healthy Fat

4.3g

Unhealthy Fat

0.8g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. add small brinjals and they should also be fresh.

  2. Be cautious when adding brinjals to hot oil as they may sputter.

  3. Do not add too much water as it may alter the taste.

  4. Adding garam masala at the end enhances the flavor of the curry.

FAQS

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

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thegourmetschoice's profile picture

Rajani

(@thegourmetschoice)

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...

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