Brinjal Masla Eggplant Aubergine
Dive into the irresistible flavors of Brinjal Masala, a robust and aromatic eggplant curry that showcases the perfect balance of spices and textures. This Indian-inspired dish combines tender cubes of eggplant with a luscious, spiced tomato and onion base infused with the earthy warmth of turmeric, cumin, and garam masala. The addition of curry leaves and mustard seeds lends an authentic touch, while fresh coriander leaves provide a refreshing finish. Simple to prepare yet delightfully complex in flavor, this vegetarian recipe is ready in just 45 minutes and pairs beautifully with steamed rice, naan, or roti. Ideal for weeknight dinners or as part of a larger feast, Brinjal Masala is a must-try for eggplant lovers and spice enthusiasts alike!
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Recipe Information
Ingredients
- 500 grams Eggplant (Brinjal/Aubergine)
- 2 medium-sized, finely chopped Onion
- 2 medium-sized, finely chopped Tomatoes
- 1 tablespoon Ginger-Garlic Paste
- 0.5 teaspoons Turmeric Powder
- 1 teaspoons Red Chili Powder
- 1.5 teaspoons Coriander Powder
- 1 teaspoons Cumin Powder
- 0.5 teaspoons Garam Masala
- 0.5 teaspoons Mustard Seeds
- 8 leaves Curry Leaves
- 2 tablespoons, finely chopped Fresh Coriander Leaves
- 3 tablespoons Vegetable Oil
- 1 cup Water
- 1 to taste Salt
Instructions
Rinse the eggplants and chop them into bite-sized cubes. Keep them soaked in water with a pinch of salt to prevent discoloration.
Heat the vegetable oil in a large skillet or pan over medium heat.
Add mustard seeds, and once they begin to splutter, add the curry leaves. Fry for a few seconds until aromatic.
Add the finely chopped onions and sauté until they turn golden brown.
Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
Add the chopped tomatoes and cook until they soften and blend into the mixture, about 5 minutes.
Mix in turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Cook for another minute to toast the spices.
Drain the eggplants and add them to the pan. Stir well to coat them with the masala mixture.
Pour in the water, cover the pan, and let the eggplants cook on low-medium heat for 15-20 minutes, stirring occasionally until they become tender.
Sprinkle garam masala and stir. Let it simmer for an additional 2-3 minutes.
Garnish with freshly chopped coriander leaves and serve hot with rice, naan, or roti.
Nutrition Facts
Calories |
709 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.6 g | 56% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 25.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2417 mg | 105% | |
| Total Carbohydrate | 81.3 g | 30% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 39.1 g | ||
| Protein | 13.5 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 231 mg | 18% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 2500 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.
