Step 1

To make brinjal curry, first add oil to a pan and heat it. Next add mustard & cumin seeds.

Step 2

When they begin to pop, add the curry leaves. Fry for about a minute.

Step 3

Then add onions and green chili. Saute them stirring occasionally until they turn golden.

Step 4

While the onions fry, rinse and cube brinjals. If you find any seeds, cut them up and discard.

Step 5

Keep them immersed in a bowl of water with ¼ tsp salt. This prevents discoloring & avoids bitter taste in the eggplants.

Step 6

When the onions turn golden, add ginger garlic and saute until the raw smell goes off. This takes about 40 to 60 seconds.

Step 7

Then add tomatoes and salt. Fry for 2 mins. Cook covered until the tomatoes turn soft & mushy.

Step 8

Then add red chilli powder, turmeric and garam masala. Saute until the masala turns fragrant.

Step 9

Drain the water and add chopped brinjal to the pan. Saute for 2 to 3 mins on a medium flame.

Step 10

Pour half cup water. Cover and cook till the brinjals turns soft and tender. If you prefer a dry curry then reduce the water.

Step 11

Simmer till the brinjal curry becomes thick & slightly mushy. Taste test and add more salt, red chilli powder or garam masala if needed.

Step 12

For a gravy curry, add thick coconut milk and simmer for a minute.

Step 13

When the curry begins to bubble, turn off the heat and sprinkle coriander leaves.

Step 14

Serve brinjal curry with rice, roti or any flatbreads.