brinjal curry recipe

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.

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Brinjal Curry (Indian Eggplant)

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