Brinjal Masala Curry Recipe | Eggplant Curry | Brinjal Recipe in home

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Prep Time: 10 mins
Cook Time: 35 mins
Servings: 4 - 5

To Make Brinjal Masala Curry

Brinjal - 750 Gms
Oil - 3 Tbsp
Mustard Seeds - 1 Tsp
Cumin Seeds - 1 Tsp
Asafoetida Powder
Onion - 2 Nos
Garlic
Curry Leaves
Turmeric Powder
Rock Salt - 1 Tsp
Tomato - 1 No.
Green Chilli - 3 Nos
Tamarind Puree - 1/4 Cup
Water - 1/2 Cup
Salt
Coriander Leaves

Method:

1. Take oil in a pan. Add chana dal, urad dal, peppercorns, cumin seeds, coriander seeds, fenugreek seeds and Byadagi chillies.
2. Roast the ingredients until they are golden brown in colour. Then turn off the stove and completely cool them.
3. Grind the cooled ingredients to a nice fine powder and keep it aside.
4. To a wide kadai, add oil. Heat it and add mustard seeds anc cumin seeds.
5. Once the mustard seeds start splattering, add in hing/asafoetida, roughly cut up red chillies and chopped onions. Saute the onions for about a minute.
6. Add pounded garlic, curry leaves and saute. Add turmeric powder and rock salt. Mix well.
7. Then add in chopped tomatoes and slit green chillies. Let the tomatoes become a little mushy.
8. At this point, add one teaspoon of the ground masala powder and mix it well.
9. Add the washed and cleaned brinjal pieces. Cook for 5 mins.
10. After 5 mins, add the tamarind puree, mix and add water.
11. Keep the flame on medium, cover the kadai with a lid and cook the brinjals for 10 minutes.
12. After 10 minutes, add in the remaining ground masala powder. Add water to dilute the masala.
13. Check for seasoning and add salt if required.
14. Cover the kadai again with a lid and cook for 5 more minutes.
15. After 5 minutes, turn off the stove and garnish the curry with some chopped coriander leaves.
16. Spicy, nice Brinjal masala curry is ready to be served hot with rice or roti.

Brinjals are wonderful and we can actually make a lot of varieties with them. This video is about a Brinjal masala curry which is very spicy and tasty. For this recipe, I have made a special masala powder with Byadagi Chillies and a few other ingredients. Byadagi chillies are not too hot but they give out a lovely red color in any dish they are used. This curry is very simpe to make and it is a nice lunchbox recipe. You can enjoy this one with rice or roti, however you like. I have used black round brinjals, but if you by any chance find the long brinjals in purple or green, they would taste heavenly, use them without any doubt. So watch this video till the end to get the step-by-step method and try the recipe. Let me know how it turned out for you guys, in the comments section below.