Nut-Free Brinjal Curry
Savor the irresistible flavors of this Nut-Free Brinjal Curry, a vibrant and aromatic dish that celebrates the natural creaminess of eggplant without the need for nuts. Perfect for those with dietary restrictions, this Indian-inspired recipe combines tender brinjal with a beautifully spiced tomato-onion base, highlighted by cumin, turmeric, and garam masala. With a cooking time of just 25 minutes, it’s an easy and wholesome meal that’s ready to impress. Garnished with fresh cilantro, this curry pairs wonderfully with steamed rice or warm flatbread, making it a comforting, gluten-free, and vegan-friendly option for any occasion. A simple yet flavorful recipe you’ll come back to time and again!
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Recipe Information
Ingredients
- 500 grams Brinjal (eggplant)
- 1 large, finely chopped Onion
- 2 medium, finely chopped Tomato
- 4 minced Garlic cloves
- 1 inch, grated Ginger
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1.5 teaspoons Coriander powder
- 1 teaspoon Garam masala
- 1 teaspoon or to taste Salt
- 3 tablespoons Oil
- 2 tablespoons, chopped Fresh cilantro leaves
- 0.5 cup Water
Instructions
Wash the brinjal and chop it into 1-inch cubes. Soak the pieces in salted water for about 10 minutes to remove any bitterness.
Heat oil in a large pan over medium heat. Add cumin seeds and allow them to sizzle for a few seconds.
Add the finely chopped onion to the pan and sauté until they become translucent.
Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.
Add the chopped tomatoes and cook for 5-7 minutes, stirring occasionally until they soften and the oil begins to separate from the mixture.
Drain the brinjal pieces and add them to the pan. Stir well to coat them with the onion-tomato mixture.
Sprinkle turmeric powder, red chili powder, coriander powder, and salt over the brinjal pieces. Mix well to combine all the spices with the vegetables.
Pour half a cup of water into the pan, cover, and let it simmer on low heat for about 15 minutes or until the brinjal pieces are tender. Stir occasionally and add more water if needed.
Once the brinjal is cooked and the sauce has thickened, add garam masala and mix well. Cook for another 2 minutes to let the flavors meld together.
Garnish with freshly chopped cilantro leaves and serve hot with rice or your choice of bread.
Nutrition Facts
Calories |
754 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.2 g | 59% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4752 mg | 207% | |
| Total Carbohydrate | 85.4 g | 31% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 47.6 g | ||
| Protein | 13.2 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 232 mg | 18% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 2254 mg | 48% | |
*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.
