Brinjal Curry
Indulge in the rich and flavorful goodness of Brinjal Curry, a classic Indian dish that celebrates the humble eggplant with a symphony of aromatic spices and a tantalizingly hearty texture. This easy-to-make curry features tender brinjal pieces simmered in a deliciously spiced tomato and onion gravy, infused with garlic, ginger, and a melody of bold flavors like turmeric, coriander, and garam masala. Perfectly balanced with a hint of heat from green chilli and red chilli powder, this vegan and gluten-free dish is a versatile addition to your meal rotation. Whether served alongside steamed rice or paired with warm Indian bread like naan or roti, this comforting curry is sure to become a family favorite. Ideal for weeknight dinners, this recipe is ready in just 45 minutes and serves four, making it perfect for sharing or meal prepping. Discover the magic of Indian cuisine with this delightful Brinjal Curry! Keywords: Brinjal Curry, eggplant curry, Indian curry, vegan curry recipe, easy curry recipe, gluten-free Indian dish.
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Recipe Information
Ingredients
- 500 grams Brinjal (eggplant)
- 3 tablespoons Vegetable oil
- 1 large, finely chopped Onion
- 2 medium, chopped Tomato
- 4 minced Garlic cloves
- 1 inch piece, grated Ginger
- 1 finely chopped Green chilli
- 0.5 teaspoon Turmeric powder
- 1.5 teaspoons Coriander powder
- 1 teaspoon Cumin powder
- 0.5 teaspoon Red chilli powder
- 0.5 teaspoon Garam masala
- 1 teaspoon or to taste Salt
- 3 tablespoons, chopped Fresh coriander leaves
- 1 cup Water
Instructions
Wash the brinjals thoroughly, pat them dry, and cut them into cubes. Set aside.
Heat the vegetable oil in a large pan over medium heat.
Add the chopped onions and sauté until they turn golden brown.
Add the minced garlic, grated ginger, and chopped green chilli. Stir and cook for another 2 minutes until fragrant.
Add the chopped tomatoes and cook until they soften and the oil starts to separate from the mixture.
Mix in the turmeric powder, coriander powder, cumin powder, and red chilli powder. Cook the spices for 1-2 minutes, stirring constantly to prevent burning.
Add the cubed brinjals and stir well to coat them with the spice mixture.
Season with salt, then pour in the water. Mix well.
Cover the pan with a lid and let it simmer on low heat for 15-20 minutes, or until the brinjals are tender and cooked through, stirring occasionally.
Once cooked, remove the lid and add the garam masala. Stir well and cook for another 2 minutes.
Garnish with fresh coriander leaves before serving.
Serve hot with rice or Indian bread.
Nutrition Facts
Calories |
709 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 25.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4749 mg | 206% | |
| Total Carbohydrate | 84.6 g | 31% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 48.3 g | ||
| Protein | 12.7 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 209 mg | 16% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 2229 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
