brinjal curry

A flavorful recipe for Brinjal Curry (Indian Eggplant) gently simmered in a fragrant Masala Sauce until meltingly tender. Serve with Indian-style Basmati Rice and naan bread for a delicious vegetarian/ vegan Indian-inspired meal.

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Brinjal Curry (Indian Eggplant) 

20-22 small, round or egg-shaped eggplant

coconut oil,

red chilies

tablespoons garam masala

tablespoons coriander seeds

turmeric

black pepper

garlic

(fresh) grated coconut (easy to find in the frozen section at the Asian market)

salt

water

tablespoons tamarind paste

brown sugar

water broth

coconut oil

tablespoon mustard seeds

asafoetida (hing powder)

cup curry leaves (fresh, or use frozen)

onion,

tomato, diced

Make 2 cuts down the center of the eggplant to make an x, but only about 3/4 of the way down so that the eggplant is still intact. See photo. Place in a big bowl and cover the eggplants with warm water and mix in 2 tablespoons salt , let soak for about 20-30 mins, opening the eggplants a little if possible, and let stand while you prep the remaining ingredients. Drain.

Heat ghee on med-low heat. Saute, stirring the dahl until it becomes golden and lightens in color, and get pretty toasted all the way through, about 5 minutes.  Increase heat to medium and then add dried chilies, garam masala, turmeric, coriander seeds, and black pepper. Stir until spices toast and become fragrant. Remove from heat and add dahl &amp; spice mixture to a blender with the grated fresh grated coconut, whole garlic and sliced ginger. Add the salt,  1/2 cup water (or a little more-  just enough to get the blender going) and pulse and blend until you have a uniform paste, adding more water to get the blender going if need be. Break up that dahl! Set aside.

Make the SPICE PASTE:

Heat oil on med heat in a saute pan or braiser and saute mustard seeds until they start to crackle, add asafoetida and curry leaves.  Saute one minute. Then add the eggplant and stir often, until their color changes and the skin looks a bit blister-y, about 10-12 minutes.

Add the sliced onion to the pan, stir and saute until onions become transparent.

Add the masala spice paste and stir so all of the eggplant is covered. Cook 3-4 minutes stirring.

Add the tomatoes and the Tamarind Water. Stir, and space eggplant evenly and make sure it is all mostly covered with the liquid. Bring to a simmer, reduce heat, cover and simmer for 20-25 min.

Open the lid and rearrange the brinjal, slightly prying them with a spoon so they open up a bit and soak up all the gravy. Cover and simmer for 20-25 more min.

Check again. Eggplants are done when they are meltingly tender and collapsing. Taste the sauce. If it tastes gritty, it is likely the lentils have not fully cooked and incorporated into the sauce, so continue simmering covered until the lentils dissolve. If too tangy, add a little more brown sugar and possibly salt.

Cook uncovered for 5 minutes to thicken up the masala sauce and concentrate those flavors.

Taste for salt, adding more if necessary- please see notes!

Garnish with chopped cilantro or fried curry leaves (sauteed in ghee to enhance flavor) and serve with basmati rice or naan. Enjoy!

BRINJAL

This was good but not my favorite, and I usually adore your recipes.  When do you add the asafetida powder?   Do the curry leaves get really of brown and disintegrate?  The aromas are tantalizing and the flavors complex, unusual, tart, earthy.  I am hoping that when I become more familiar with Indian cooking that these recipes will become easier.  Right now they are a bit daunting with all of the steps.   I threw in some chicken for my grandson who is not yet fond of eggplant.

Extremely complex! Rich and (not to be gross) almost meat like.I felt perhaps the spices could be cut down a little, but other than that this ranks as one of the best curries I've made in a very long while.Exceptionally flavorful.

Brinjal curry, a flavorful &amp; delicious Indian dish made in the simplest way with eggplants &amp; pantry staples like onions, spices and herbs. Serve it over rice or with any flatbreads of your choice.

Brinjal curry

brinjal ((young fresh eggplants))

tbsp oil

mustard seeds

cumin seeds ((Jeera))

curry leaves ((skip if you don't have))

onions (chopped finely (1 large or 2 medium))

green chili ((chopped

tomato (chopped

ginger garlic paste (or fine chopped garlic)

red chili powder ((adjust to taste))

salt ((adjust

garam masala ((or curry powder

coriander leaves (chopped (optional))

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

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

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

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

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

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

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

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

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

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

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

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

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

Serve brinjal curry with rice, roti or any flatbreads.

https://www.youtube.com/watch?v=yFf9yexbfkg

Easy and simple brinjal curry made in south Indian style called as vankaya tomato curry in telugu. 

brinjal recipes @ https://www.indianhealthyrecipes.com/brinjal-recipes-baingan/

This easy eggplant curry recipe is healthy, flavour packed and a terrific Indian curry dish — with all of the cooking taking place in one pot. Also known as brinjal curry, cubes of eggplant (aubergine, for some!) and potatoes simmer in a thick and spicy tomato sauce to create this nourishing vegan curry. Recipe is gluten free, and it isn&#39;t drenched in oil either

35 Minute Indian Eggplant Curry (Brinjal Curry)

olive oil (extra virgin)

tbsp garlic (fresh cloves, grated)

cinnamon sticks (small, Indian variety)

bay leaf

tomato passata (thick coulis style)

curry powder

coriander seeds

turmeric powder

green chillies (washed, finely chopped)

(sea

eggplant

potatoes (medium, golden heart

½ tsp garam masala

coriander (fresh, packed cup, washed, finely chopped for garnish)

lemon juice (freshly squeezed)

Heat a large pan and add oil, mustard seeds, garlic, cinnamon sticks and bay leaf. Temper the whole spices along with the garlic on low heat until the spices and garlic release their aroma

Next, add the tomato passata, curry powder, turmeric coriander powder, salt and green chillies to the pan. To prevent spluttering, keep the heat low at this stage. Simmer on low heat for 1-2 minutes

When the oil begins to separate and appear on the surface of the sauce, add eggplant, potatoes and water. Stir well to coat all the pieces, and simmer on low-medium heat for 15 minutes (covered) or until the eggplant and potatoes are cooked through. Don&#39;t forget to check in halfway to be sure the curry isn&#39;t sticking to the bottom of your pan. Stir gently so as not to break up the eggplant potato pieces

Garnish with lemon juice, garam masala and fresh cilantro

https://www.youtube.com/watch?v=QbIOTcDgUTI

How to make Indian Eggplant Curry (Brinjal Curry) - CLICK 👉🏻https://shahzadidevje.com/indian-eggplant-curry-with-potatoes/

In this episode of the Desi~licious Den: Dietitian on Demand, Shahzadi shows you how to make Indian eggplant curry.

This easy eggplant curry recipe is healthy, flavour packed and a terrific Indian curry dish — with all of the cooking taking place in one pan. Also known as brinjal curry, cubes of eggplant (aubergine, for some!) and potatoes simmer in a thick and spicy tomato sauce to create this nourishing vegan curry. The recipe is gluten free, and it isn't drenched in oil either.

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How to make Indian Eggplant Curry (Brinjal Curry)

✅INGREDIENTS
▢1 tbsp olive oil, extra virgin
▢1 tsp mustard seeds
▢1 tbsp garlic fresh cloves, grated
▢2 cinnamon sticks small, Indian variety
▢1 bay leaf
▢1 cup tomato passata, thick coulis style
▢2 tsp curry powder
▢2 tsp coriander seeds, processed into powder
▢½ tsp turmeric powder
▢3 green chillies washed, finely chopped
▢¾ tsp salt, sea salt
▢3 eggplant Asian long and thin variety, washed, cut into medium pieces
▢2 potatoes medium, golden heart or yellow flesh, washed, cut into medium pieces
▢½ cup water
▢½ tsp garam masala
▢½ cup coriander fresh, packed cup, washed, finely chopped for garnish
▢2 tbsp lemon juice, freshly squeezed

✅INSTRUCTIONS
⓵ Heat a large pan and add oil, mustard seeds, garlic, cinnamon sticks and bay leaf. Temper the whole spices along with the garlic on low heat until the spices and garlic release their aroma.
⓶ Next, add the tomato passata, curry powder, turmeric coriander powder, salt and green chillies to the pan. To prevent spluttering, keep the heat low at this stage. Simmer on low heat for 1-2 minutes.
⓷ When the oil begins to separate and appear on the surface of the sauce, add eggplant, potatoes and water. Stir well to coat all the pieces, and simmer on low-medium heat for 15 minutes (covered) or until the eggplant and potatoes are cooked through. Don't forget to check in halfway to be sure the curry isn't sticking to the bottom of your pan. Stir gently so as not to break up the eggplant potato pieces.
⓸ Garnish with lemon juice, garam masala and fresh cilantro.

📌Shahzadi shares the step by step process for making Indian Eggplant Curry (Brinjal Curry) on her blog: https://shahzadidevje.com/indian-eggplant-curry-with-potatoes/

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How to make Indian Eggplant Curry (Brinjal Curry)

Brinjal Bhaji is perfect for any occasion and can be served with other curries, rice, chapati or naan bread. This recipe uses fresh aubergines, onions, and a variety of spices to create a mouth-watering curry that will tantalize your taste buds. So, if you&#039;re looking for a delicious and authentic Indian dish, then look no further than this medium heat aubergine curry!

Brinjal Bhaji (Indian Aubergine Curry)

Large Aubergines (600 grams) (diced)

tbsp Olive Oil (for Roasting Aubergines)

Salt and Pepper

tbsp Oil (for Onions)

Onion (Finely chopped)

Coriander

Garlic Cloves (finely chopped)

tbsp Curry Powder (or garam masala)

tsp Cumin

½ tsp Turmeric

tbsp Tomato Puree

Chopped Tomatoes

tsp Soft Light Brown Sugar (optional)

Aubergine

Dice aubergine, place in a large bowl and drizzle with olive oil, stir through to coat.

Roast

Spread aubergine in a roasting tin and season with salt and pepper. Place in preheated oven (at 200 °C fan / 220 °C / 425°F / gas mark 7) for 15 minutes.

Onions

Meanwhile, heat oil in a pan over medium - low heat. Add onions, cook for 5 minutes until softened stirring often.

Separate the coriander leaves from the stalks, save the leaves for garnishing, and chop stems for cooking.

Once onions are soft and golden add coriander stalks, garlic and chilli stir fry for 2 minutes.

Spices

Stir in the spices, and fry for a few seconds.

Paste

Next add tomato puree and stir into a curry paste.

Tomatoes

Sweeten

Taste and add some sugar if you like a sweeter sauce.

Boil

Once cooked, add roasted aubergines to the sauce, stir and bring to a boil for a few seconds.

Simmer

Simmer for 10 minutes uncovered until the sauce has thickened.

Serve

Serve with coriander leaves sprinkled on top.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1652381481/f2f7imeowd2wqa9e80xb.mp4

Brinjal Bhaji is perfect for any occasion and can be served with other curries, rice, chapati or naan bread.
This recipe uses fresh aubergines, onions, and a variety of spices to create a mouth-watering curry that will tantalize your taste buds.
So, if you're looking for a delicious and authentic Indian dish, then look no further than this medium heat aubergine curry!

Roasted eggplant is simmered in a curry coconut sauce with the perfect blend of spices in this show-stopping Eggplant Curry!  Makes 4 large servings or 6 small servings.

Eggplant Curry

eggplants (, preferably the slender Asian varieties, stems removed and sliced into 1/2 inch rounds

extra virgin olive oil

onion

ginger

cardamom

cumin

coriander

(or 14.5 ounce can) diced tomatoes

tomato paste

green chilies (, seeded and finely diced)

broth

coconut milk

cilantro

Preheat the oven to Broil.Place the sliced/diced eggplants into 1/2 inch thick rounds or pieces.  Place them in a bowl and toss with the olive oil and salt.  Lay the eggplant in a single layer on a lined baking sheet.  Place in the oven and broil for 10-12 minutes or until nicely browned.

While the eggplant is roasting, in a medium pot or Dutch oven heat the oil and cook the onion until soft and translucent, 4-5 minutes.Add the garlic, ginger, pepper, and spices and cook for another minute or two.  Add the diced tomatoes and tomato paste and stir to combine.  Stir in the broth.  Return the roasted eggplants to the pot.  Bring it to a boil, reduce the heat, cover and simmer for 30 minutes, stirring occasionally.The curry will thicken as the eggplant breaks down.  You want it to be very soft and partially collapsed but not entirely mushy.  Add the coconut milk and cilantro and return to a simmer for 2 minutes.  Add salt to taste.Garnish with a sprinkling of cilantro and serve with basmati rice and/or naan and some cucumber raita if desired.

I roasted the eggplant but used squeeze bottles of ginger and garlic.  Added some shrimp at the end with the whole can of coconut milk (because why not?).  It was wonderful!  One of my favorite curries.

Wonderful - loved the addition of green Chiles, I used two Hatch.  Also had zucchini from my garden I had to use so added that in lieu of about 1/2 lb. eggplant.  Added a bit of garam masala, didn't have ground coriander.  Also added a can of light coconut milk.  And didn't have cilantro but didn't miss it.  Definitely a recipe with a lot of flexibility.

Yummm! Thank you for the recipe!! Lots of room for flexibility- added potato and peas- used a bunch of cherry tomatoes that needed using and only had a can of crushed, instead of diced. Worked- flavour combo is great 😊

This dish was amazing!!!! I didn’t have the patience to roast the eggplant so I honestly sautéed with onions on stovetop with generous amount of olive oil. I added chickpeas to the curry for some extra protein. So amazing! I would love to make this again.

This was absolutely fantastic!!!  I added some cubed chicken thighs with the onion. Just to up the protein.  Served it over a japanese sweet potato. Going to make some more (to use up my garden eggplants) and freeze it. 
Thank you so much for this recipe!!!

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