Baby Brinjal In Gravy Recipe

Cooking Directions

• STEP 1.Wash and slit the baby brinjals without cutting them into halves.
• STEP 2.Heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves.
• STEP 3.Add chopped onions and sauté until golden brown. Then add ginger-garlic paste and sauté for a minute.
• STEP 4.Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes are soft and the spices are well combined.
• STEP 5.Add the slit brinjals and mix well. Cover and cook on low heat until the brinjals are tender.
• STEP 6.Finally, add tamarind pulp and jaggery. Cook for another 2-3 minutes.
• STEP 7.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• Choose small and firm brinjals for this recipe as they cook faster and have a better texture.
• You can adjust the spice level according to your taste by adding more or less red chili powder.
• To reduce the bitterness of brinjals, soak them in salted water for 10-15 minutes before cooking.

Storage and Serving

• Leftover baby brinjal in gravy can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the gravy before serving and adjust the consistency by adding a little water if needed.
• Serve the baby brinjal in gravy with steamed rice, jeera rice, or roti for a delicious and satisfying meal.