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Export 13 ingredients for grocery delivery
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.
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