You can grill, steam, braize, stir-fry, deep-fry, and roast eggplants. Turn whole eggplants over an open flame on the stovetop or barbeque until the skin is browned, then remove the flesh for a smokey flavor. Select eggplants with evenly distributed, glossy, and smooth skin.
Eggplant Recipe (Brinjal Curry) :
Tender diced brinjals (eggplants) are cooked in a nutty, aromatic stew of coconut, sesame seeds, and peanuts to create the rich and savory Hyderabadi-style meal known as brinjal curry, occasionally called baingan masala. Comforting and nourishing, this vegan and gluten-free curry has a wonderful blend of spicy, acidic, and slightly sweet flavors. If you have mixed feelings about brinjal, this dish can make you reconsider. This 30-minute aubergine curry is a personal favorite and is ideal for easy evenings. It tastes great with rice or roti.
History of the Recipe :
The history of eggplant, also referred to as aubergine in Europe and brinjal in India, is extensive and goes back more than 2,000 years. It was among the first vegetables to be grown and utilized in traditional cookery, and it is native to Southeast Asia and India. Ancient Indian, Middle Eastern, and Mediterranean cuisines all make extensive use of brinjal.
Brindal was first mentioned as “Vartaku” or “Bhantaki” in ancient Sanskrit writings, which are the first references of its cultivation.
Delicious Eggplant Curry Recipe – Easy Indian Brinjal Dish with Spices
Ingredients
For the Curry :
- 3 medium eggplants (brinjal), chopped or cubed
- 1 large onion, finely chopped
- 2 medium tomatoes, finely chopped
- 1 tsp ginger-garlic paste
- 1 green chili (optional)
- 1 tsp cumin seeds
- 1/2 tsp mustard seeds
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- Salt to taste
- 2 tbsp oil
- Fresh coriander leaves for garnish
Instructions
- Prep the Eggplant :Wash and chop the eggplants into medium cubes. Soak in salted water for 10 minutes to remove bitterness (optional). Drain and pat dry.
- Cook the Base :Heat oil in a pan. Add mustard seeds and cumin seeds. Once they splutter, add chopped onions and sauté until golden.
- Add Spices and Tomatoes :Stir in ginger-garlic paste and sauté for a minute. Add tomatoes and cook until soft. Add turmeric, red chili powder, coriander powder, and salt.
- Add Eggplants :Add the eggplant pieces to the masala. Mix well. Cover and cook on low heat for 15–20 minutes, stirring occasionally, until the eggplants are tender.
- Finish the Curry :Sprinkle garam masala and cook uncovered for 2 more minutes for a slightly thick consistency.
- Garnish & Serve :Garnish with chopped coriander. Serve hot with rice, roti, or paratha.
Notes
- Smaller, tender eggplants work best for flavor and texture.
- Add a spoonful of tamarind pulp or lemon juice for extra tang.
- You can also roast eggplants beforehand for a smoky flavor.
Tips for Eggplant Recipe (Brinjal Curry) :
- To ensure uniform roasting, avoid packing the pan too full and cook in batches if necessary.
- To prevent mashing the eggplant, stir it lightly.
- For a richer variation, add coconut milk or cooked lentils (dal).
- Add kasuri methi and a little cream for a North Indian twist.
FAQS for Eggplant Recipe (Brinjal Curry) :
Q1:Is it possible to prepare this curry ahead of time?
A: Indeed! As the flavors develop the following day, it tastes even better.
Q2: Can I combine eggplant with other vegetables?
A: In curries, eggplant goes nicely with potatoes, peas, or chickpeas.
Q3: What is the best type of eggplant?
A: For Indian dish, long brinjals or little purple eggplants work best. Avert ones that are too sleazy.
Q4: Is it possible to make it without garlic or onions?
A: In agreement. For a satvik variation, add additional tomatoes and hing (asafoetida) instead of onion or garlic.
Conclusion :
With roots in Indian cooking, eggplant curry is a straightforward but delectable vegetarian dish. It is a household favorite due to its soft texture and flavor-absorbing capacity. This hearty curry will warm your heart and please your palate whether you eat it with rice or roti.
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