Brinjal curry | Vankaya kura
Heart-warming Brinjal curry will make you sit up and notice. When you feel hungry, Brinjal curry is the best dish to curb your hunger pangs. Let Brinjal curry bring joy in your life with its yummy flavours. With Brinjal curry, you can also bring joy to others’ lives, that’s the power of good food. So, next time you are planning a get-together, you know your-go-to dish is Brinjal curry. It’s easy to prepare and tastes great. Your family and friends will become your fans for preparing this awesome Brinjal curry. This delicious Brinjal curry prepared by parveen is perfect for special and memorable occasions. The rich flavours of this delicacy will make you a cooking-expert in your friend circle. This Brinjal curry is quite popular around the world.
Ingredients (240 ml cup used)
- 1 large onion chopped finely
- 4 medium young brinjals (1.5 cups pieces)
- 1 large ripe tomato chopped (½ cup pieces)
- 1 sprig curry leaves
- ¼ tsp. cumin
- ¼ tsp. mustard
- ¼ tsp. red chili powder (adjust to suit your taste)
- Pinch of turmeric
- 1 tbsp. oil
- Salt as needed
- ½ to ¾ tsp garam masala (optional)
- ½ tsp ginger garlic paste (optional)
- 1 green chili (chopped or slit)
How to make the recipe
Chop onions and tomatoes finely, slit green chili and set aside.
Making brinjal curry
Add oil to a pan and heat it
Add mustard ,cumin and allow them to splutter
Add curry leaves. Fry for about a minute.
Add onions and green chili. Fry till transparent. If using ginger garlic add it now and saute until the raw smell goes off.
While the onions fry, wash and cube brinjals. Add them to salted water to prevent discoloring.
Drain off the water and add chopped brinjal to the pan. Sprinkle salt.
Fry for 3 minutes on a medium flame.
Cover and cook till they turns soft and tender.
Add tomatoes and turmeric.
Mix and fry well till the tomatoes turn mushy.If the tomato is not juicy, cover and cook.
Add red chili powder, garam masala (if using) and mix well. Fry for few minutes for the raw smell of the red chili powder to go away.
Add about 2 to 3 tbsp. water. Simmer till the curry becomes thick. For a gravy curry, add more water and simmer a little longer.