PC: Times Food
Eggplant curry is a delicious and popular Indian dish made with roasted eggplant and spices. The method of making brinjal curry is as follows:
Ingredients:
2 large brinjals
2 tbsp oil
1 tsp cumin seeds
1 onion, finely chopped
2 tomatoes, finely chopped
2 green chilies, sliced
1 tbsp ginger-garlic paste
1 tsp turmeric powder
1 tsp red chili powder
1 tsp 1/2 tsp coriander powder
1/2 tsp garam masala
salt as per taste
fresh coriander leaves for garnish
PC: My Food Story
Instruction:
- Roast the eggplant: Preheat oven to 400°F (200°C). Pierce the eggplants with a fork and place them on a baking sheet. Roast them in the preheated oven for about 30-40 minutes or until the skin is charred and the core is soft. Alternatively, you can roast the brinjals directly on a gas flame or on a stovetop grill till they are charred and cooked. Allow the roasted brinjals to cool slightly.
- Peel and mash the eggplant. Once the eggplant is cool enough to handle, peel away the charred skin. Mash the roasted brinjal pulp with a fork or potato masher till it reaches a coarse texture. Keep aside.
- Prepare the curry: Heat the oil in a pan on medium heat. Add cumin seeds and let them splutter.
- Add chopped onions and fry till golden brown.
- Add ginger-garlic paste and chopped green chilies. Fry for a minute till the raw smell disappears.
- Add chopped tomatoes and cook till they are soft and mushy.
- Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for a minute to extract the flavor of the spices.
- Add the mashed brinjals to the pan and mix everything together. Cook for a few minutes for the flavors to blend.
- Add garam masala and mix well. Adjust the spice according to your taste.
- Cook the curry for 5-7 minutes, while stirring occasionally, until it reaches the desired consistency.
- Garnish with fresh coriander leaves.
- Serve brinjal curry hot with roti, naan, rice, or any Indian bread of your choice.
