brinjal curry recipe for rice | brinjal gravy | eggplant curry
A veg curry recipe cooked using brinjal pieces in onion tomato gravy commonly suitable to be eaten along with rice.
Ingredients
- 2 tablespoon oil
- 2 medium size onions finely sliced
- 3 vertically slit green chillies
- 3 to matoes finely chopped
- salt - to taste
- 1 teaspoon red chilli powder
- ¼ teaspoon turmeric powder
- ½ teaspoon ginger garlic paste
- 10-12 brinjal/eggplant/baingan cut into small pieces
- 1 cup water
- 1 tablespoon methi leaves/fenugreek leaves optional
- 1 tablespoon coriander leaves
Instructions
- Firstly, in a wok, add oil and heat it.
- Into it, add sliced onions and saute for few seconds.
- Add green chillies and cook until onions turn soft.
- Into it add chopped tomatoes, mix up well.
- Add salt, red chilli powder, turmeric powder, ginger garlic paste, mix up well.
- Saute until raw smell disappears.
- Cook the masala until oil starts leaving the masala.
- Add the eggplant pieces into the masala, mix up well.
- Cook the eggplant for 5-10 minutes/until oil appears at the sides.
- Add water, mix well.
- Add methi leaves, coriander leaves.
- Mix everything well and cook the whole curry until brinjal gets soft and cooked well.
- When curry forms a thick gravy and is cooked well turn off the heat.
- Serve the brinjal curry with rice.
Notes
1.In this recipe, to make brinjal curry, I have added methi leaves which really enhances the flavor of the dish however, it is totally optional to add and can be skipped.
2.Not adding methi leaves also gives us a flavorful brinjal gravy curry.
2.Not adding methi leaves also gives us a flavorful brinjal gravy curry.
Nutrition
Nutrition Facts
brinjal curry recipe for rice | brinjal gravy | eggplant curry
Amount Per Serving
Calories 290
* Percent Daily Values are based on a 2000 calorie diet.
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