Brinjal Eggplant Curry
Immerse yourself in the bold and comforting flavors of Brinjal Eggplant Curry, a delightful Indian dish that transforms simple ingredients into a symphony of spice and aroma. Made with tender brinjal (eggplant) simmered in a richly spiced tomato-onion base, this curry is infused with garlic, ginger, vibrant curry leaves, and a touch of garam masala for depth and warmth. Perfectly balanced with the heat of green chilies and earthy spices like cumin, coriander, and turmeric, this dish is a versatile and satisfying meal. Ready in just 45 minutes, it pairs beautifully with steamed basmati rice or soft, pillowy naan, making it an ideal option for weeknight dinners or weekend feasts. Bursting with flavor and entirely plant-based, this easy brinjal curry is a must-try for curry lovers and eggplant enthusiasts alike!
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Recipe Information
Ingredients
- 500 grams Brinjal (eggplant)
- 2 medium Onions
- 2 medium Tomatoes
- 4 cloves Garlic
- 1 inch piece Ginger
- 2 whole Green chilies
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 10 leaves Curry leaves
- 2 tablespoons Fresh coriander leaves
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 1 cup Water
Instructions
Wash the brinjal and cut them into medium-sized cubes. Soak them in salted water to prevent discoloration.
Finely chop the onions, tomatoes, garlic, ginger, and green chilies. Set aside.
Heat oil in a large pan over medium heat. Add the cumin seeds and let them splutter for a few seconds.
Toss in the chopped onions and sauté until golden brown, about 5 minutes.
Add the chopped garlic, ginger, and green chilies. Cook for another 2 minutes until aromatic.
Stir in the tomatoes and cook until softened and oil begins to separate, around 5 minutes.
Add the turmeric powder, red chili powder, coriander powder, and salt. Mix well.
Drain the brinjal cubes and add them to the pan. Stir them gently to coat with the spices.
Add water, cover the pan, and let the curry simmer over low heat for 15-20 minutes or until the brinjal is tender.
Sprinkle garam masala and garnish with curry leaves and fresh coriander leaves.
Serve hot with steamed rice or flatbreads like naan or roti.
Nutrition Facts
Calories |
561 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 17.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2410 mg | 105% | |
| Total Carbohydrate | 73.1 g | 27% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 38.9 g | ||
| Protein | 12.2 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 234 mg | 18% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2506 mg | 53% | |
*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.
