Empty My Fridge
Eggplant Curry (Brinjal Curry)
Ingredients
- Eggplant½ kg
- Oil3 ½ tbsp
- Mustard seed½ tsp
- Cumin½ tsp
- Curry1 sprig
- Onion1 ½ cups
- Chili pepper1
- Tomato1 ½ cups
- Garlic · chopped¾ tbsp
- Ginger · chopped½ tbsp
- Pea½ cups
- Salt¼–¾ tsp
- Chili powder½ tsp
- Sambar powder1 ½ tbsp
- Coconut milk¾–1 cup
- Garam masala¾–1 tsp
- Cilantro2 tbsp
Instructions
- Dice the eggplant into 1-inch pieces, cover with water with 1 tablespoon salt and rest for 15 minutes.
- Heat the oil, add the mustard and cumin seeds. When they pop, add the curry leaves, onions and green chilli and sauté until golden, 5 to 6 minutes.
- Add the ginger-garlic and sauté 1 to 2 minutes. Add tomatoes and salt and cook until they break down.
- Stir in the red chilli and sambar powder and sauté 1 to 2 minutes until fragrant. Add water or coconut milk and bring to a boil.
- Drain the eggplant. Heat 1½ tablespoons oil in a pan and pan-fry the eggplant on medium-high heat for 7 to 8 minutes until the skin is discoloured or blistered.
- Add the eggplant and green peas to the simmering curry, cover and simmer until the eggplant is tender and fully cooked.
- Taste and adjust salt or garam masala, then garnish with coriander leaves.
Summarized from Swasthi's Recipes's video. Watch it for the details.
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