Friday, September 14, 2012

How to make creamy brinjal(eggplant/baingan) curry - Recipe for eggplant / baingan / brinjal curry

My husband loves this eggplant curry and as eggplant is one his favorites. I have prepared yesterday this curry along with mushroom fried rice. It came out very well. He liked it very much and so our kids. Here is the recipe:


Brinjal (small size) - 5
Tomato (medium) - 3 (chopped)
Onion (medium) - 1 (chopped)
Roasted groundnuts (peanuts)- 50 grams
Grated coconuts - 3 tsps
Turmeric powder - 1/4 tsp


Coriander seeds - 2 tsp
Red chillies - 3 nos
Black pepper - 1/2 tsp
Curry leaves - some
Jeera - 1/2 tsp
Mustard seeds - 1/2 tsp
Oil - 3 tsp

Method of preparation:

1. Take pan, add coriander seeds, red chillis, black pepper, jeera & curry leaves. Fry these nicely until the raws small goes off.
2. In a mixi bowl, add the roasted ground nuts, coconuts & fried ingredients. Grind it nicely and keep it aside.
3. In a medium size kadai, heat 3 tsps of oil. Add mustard seeds and allow it to crackle and add jeera. Allow jeera to get red color and then add onion.
4. Saute the onion until it gets soft and then add turmeric powder, tomato, salt. Mix it well. Allow the tomato to get soft.
5. Now wash the brinjal(eggplant) thoroughly in the water. Just divide the brinjal into 4 or 6 pieces(don't cut fully). Add the brinjal into kadai and fry for 3 mins.
6. Now add the grinded ingredients into the kadai and mix it well. Add some salt as well. Stir it continuously until the bubbles come. Once bubble came, just cover the kadai with lid and cook for 10 or 15 mins in a medium flame. 
7. Finally add chopped coriander leaves in the gravy and mix it.

That's it yummy brinjal gravy is ready!!

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