Green Brinjal Curry recipe (Eggplant curry) | Andhra Style Brinjal Curry for Rice
by Rajani (@thegourmetschoice)A flavorful and spicy curry made with green brinjals, perfect to serve with chapati or rice.
Ingredients
Main Ingredients
- 5piecegreen brinjal
- 3tbspoil
- 1/2tspmustard seeds
- 1/2tspcumin seeds
- 1/2tspurad dal
- 1/2tspchana dal
- 1/4cupchopped onion
- 3piecegreen chili
- 1sprigcurry leaves
- 1piecemedium onion
- 2piecemedium tomatoes
- 1inginger
- 3clovegarlic
- 1/4cuptamarind pulp
- 1/4cupwater
- 2tbspchopped coriander leaves
- 1/4tspgaram masala powder
Spices
- 1/2tspturmeric powder
- 1 1/2tspred chili powder
- 1tspsalt
- 1tspcoriander powder
How to make Green Brinjal Curry recipe (Eggplant curry) | Andhra Style Brinjal Curry for Rice
Preparation
Wash and dry the brinjals. Cut them into an 'X' shape and set aside.
Cooking
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.
Tips & Tricks
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.
Recipe by
Rajani
(@thegourmetschoice)
Hi I like cooking and serving others. I have 15 Years of experience in cooking. When ever I get free time I will prepare delicious...