Spicy Indian Brinjal Yogurt Curry
Dive into the rich, aromatic depths of Spicy Indian Brinjal Yogurt Curry, a quintessential vegetarian delight that combines tender, melt-in-your-mouth brinjals (baby eggplants) with the creamy tang of spiced yogurt. Infused with the bold flavors of fresh curry leaves, cumin, mustard seeds, and a medley of traditional Indian spices, this dish is the perfect balance of heat and tanginess. Slow-cooked to perfection, the brinjals absorb the vibrant tomato-onion base, while the yogurt adds a luscious creaminess without overpowering the dish. Served best with steamed basmati rice or warm, fluffy naan, this easy-to-make curry is an excellent choice for weeknight dinners or an impressive centerpiece for Indian-inspired feasts. Perfect for spice lovers and those exploring authentic Indian cuisine, this recipe is a must-try for bringing bold, comforting flavors to your table.
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Recipe Information
Ingredients
- 8 pieces Small brinjals (eggplants)
- 1 cup Yogurt (plain, full-fat)
- 1 medium, finely chopped Onion
- 1 medium, finely chopped Tomato
- 4 pieces, minced Garlic cloves
- 1 teaspoon, grated Ginger
- 2 pieces, finely chopped Green chili
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin seeds
- 1 teaspoon Mustard seeds
- 10 pieces Fresh curry leaves
- 2 tablespoons Vegetable oil
- 2 tablespoons, chopped Fresh cilantro (coriander leaves)
- 1 teaspoon (or to taste) Salt
- 0.5 cup Water
Instructions
Wash and pat dry the brinjals. Make 2 cross slits at the bottom of each brinjal, keeping the stem intact, so they open slightly like a flower but remain whole.
In a bowl, whisk the yogurt with turmeric, red chili powder, and a pinch of salt until smooth. Set it aside.
Heat the vegetable oil in a large pan over medium heat. Add mustard seeds and cumin seeds. Let them splutter for a few seconds.
Add the curry leaves, minced garlic, grated ginger, and chopped green chilies. Sauté for 1-2 minutes until fragrant.
Stir in the chopped onion and cook until golden brown, about 5-7 minutes.
Add the chopped tomato and cook until it softens and starts to break down, about 5 minutes.
Add coriander powder and stir well to combine.
Gently place the brinjals into the pan. Sprinkle a little salt and mix carefully to coat the brinjals in the spice mixture.
Add 1/2 cup of water to the pan, cover, and let the brinjals cook on low heat for 15-20 minutes, stirring occasionally, until they are tender.
Reduce the heat to low and gently stir in the spiced yogurt mixture. Be careful as high heat can cause the yogurt to curdle.
Simmer the curry for another 5 minutes, allowing the flavors to blend. Adjust salt to taste.
Garnish with fresh cilantro and serve hot with steamed rice or Indian flatbreads like roti or naan.
Nutrition Facts
Calories |
724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.4 g | 49% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 3685 mg | 160% | |
| Total Carbohydrate | 89.3 g | 32% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 52.8 g | ||
| Protein | 21.7 g | 43% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 530 mg | 41% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 2645 mg | 56% | |
*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.
