A serving of Brinjal Curry Recipe / eggplant can provide at least 5% of a person’s daily requirement of fibre, copper, manganese, B-6, and thiamine. It also contains other vitamins and minerals. Brinjal helps with digestion and improves bone health. Brinjal is also known as eggplant or aubergine.
The Brinjal Curry Recipe mainly hails from Andhra cuisine or Telugu cuisine but is popular among other indian states too. This is an authentic and spicy curry recipe made with tender and small brinjal in a peanut and coconut-based gravy. Brinjal Curry is served with indian flatbread like roti or chapati but tastes good with rice too. The curry tastes equally delicious with pav as well. Also Read: Butter Chicken Recipe | All time Hit | Badbola Recipe
For this recipe: The eggplant has to be tender and smaller in size. Particularly the purple coloured with stripes are ideal for this curry. secondly, be generous with the amount of oil while you are preparing this curry. Addition of oil lowers the spice level of the curry and at the same time, it makes it creamier.
lastly, increase or decrease the spice level as per your taste preference. you can control with the red chillies and also control by adding jaggery. I would suggest not to change or alter any ingredient in the Brinjal Curry Recipe. But you can use any variety of brinjal in the recipe. I have used purple coloured brinjals. You can even use green or white brinjals.
Brinjal Curry Recipe
Also known as Baingan Ka Katta, The delicious and healthy stuffed brinjal
- 11 Pc Eggplants (Small)
- 1 Cup Peanuts
- ½ Cup Coconut (Pieces )
- 2 Pc Onions (Chopped)
- 2 Pc Green Chili (Chopped)
- ¼ tbsp Turmeric Powder
- 1 tbsp Red chilli powder
- 2 tbsp Salt
- ½ tbsp Coriander (Powder)
- 1 tbsp Cumin (Powder)
For Tempering and Gravy
- ¼ Cup Oil
- 1 tbsp Tempering Seeds
- 2 pc Red Chilies
- 2 Springs Curry Leaves
- 2 Pc Tomato (Chopped)
- 1 Cup Tamarind Juice
- ¼ Cup Coriander Leaves (Chopped)
- ½ Glass Water
Blending and Preparing Masala Mixture
Heat a pan roast peanuts and set aside.
Take a blender jar to add coconut pieces, grind to a coarse powder and set aside.
Add roasted and peeled peanuts into the blender jar and grind into a powder, set aside.
Add chopped onions and green chilli grind them into a paste.
Add roasted peanut powder and coconut powder into the same blender jar of onion paste. Grind all the mixture at a time to make a paste.
In the same blender jar add turmeric powder, red chilli powder, coriander powder, cumin powder and blend all the masala mixture at a time.
Take the masala texture into a bowl and set aside. Now the stuffing mixture is ready.
Add chopped tomatoes into a blender jar and blend to puree. Set aside.
Wash brinjals and set them in saltwater.
Make two opposing slits at the bottom of each brinjal.
The slits must almost reach the crown but be careful not to cut the brinjal.
Stuff the masala pastes into the brinjal carefully do not break them. Clean the masala mixture outside of brinjal.
Repeat the same for all of them and Keep the remaining paste aside.
Tempering and frying brinjal
Heat a pan add oil, tempering seeds, red chilli and curry leaves.
Let them splutter
Add stuffed brinjal into a pan and saute for 5 minutes.
Turn on another side and again fry for 5 minutes.
Add little water into the remaining masala mixture and add into the pan and fry for 5 minutes.
Add tomato puree and stir the pan so that our brinjal remain constant.
slowly turn the brinjal on another side to absorb the masala texture fry constantly.
Add tamarind juice into the pan mix well.
Add little water and cook for 10 minutes until the brinjal becomes soft.
Adjust salt and red chilli powder for spicier.
Finally, add coriander leaves and mix.
Brinjal curry is ready to serve. Serve with rice, biryani, roti and enjoy the delicious dish.
- Do not add water while blending all the masala mixture.
- For stuffing brinjals we need thick masala texture.
- Wash the brinjals and set in saltwater. So that it will not change colour.
Make two opposing slits must almost reach the crown but be careful not to cut the brinjal.
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