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Eggplant (Brinjal) Curry - 1


1 pound eggplant(brinjal) diced thick about one inch cubes

¼ pound potatoes peeled and diced thick about one inch cubes

1/2 medium sized onion diced thick about ½ inch cubes

2 tomatoes diced large

1 inch ginger root grated

2 garlic cloves crushed through the garlic press

½ cup fresh cilantro chopped fine

¼ teaspoon mustard seeds

¼ teaspoon turmeric powder

2 pinches or dashes of Aesophotida

2 teaspoon garam masala or goda masala

½ teaspoon red chilli powder

2 tablespoon grated jaggery

5 tablespoon oil

1 cup water

salt to taste

Heat oil in a wok or Kadai.

Add mustard seeds. Make sure the oil is hot enough that the mustard seeds pop in the oil.

Add Aesophotida and turmeirc powder.

Add the onions and saute a few minutes.

Add garam masala and the red chilli powder and mix well.

Add the ginger and garlic and saute the mixture for 30 seconds.

Add the tomatoes and saute until the tomato skin peels off in the mixture.

Add the potatoes and eggplant and mix well.

Cover the wok with a lid and reduce the heat to medium for 5 minutes.

Remove the lid, add water and jaggery and bring it to boil.

Let the vegetables cook until tender. Add more water as desired.

Add salt to taste and garnish with chopped coriander.

Eat with Rice or Roti or wheat tortillas.

Verified Vegan recipe