Brinjal Curry Recipe

Cooking Directions

• STEP 1.Preheat the oven to 200°C. Place the whole brinjal on a baking sheet and roast for about 30 minutes or until the skin is charred and the flesh is soft.
• STEP 2.Remove the brinjal from the oven and let it cool. Peel off the charred skin and chop the flesh into small pieces.
• STEP 3.Heat oil in a pan over medium heat. Add cumin seeds and let them splutter. Add onions and cook until golden brown.
• STEP 4.Add ginger-garlic paste, green chilies, and tomatoes. Cook until the tomatoes are soft and mushy.
• STEP 5.Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
• STEP 6.Add the chopped brinjal and cook for a few minutes. Add water if needed to adjust the consistency of the curry.
• STEP 7.Garnish with fresh coriander leaves and serve hot with rice or Indian breads.

Cooking Tips

• Choose small and firm brinjals for the best texture in the curry.
• Roasting the brinjal adds a smoky flavor to the curry. If you don't have an oven, you can roast it directly on a gas stove.
• Adjust the spice levels according to your preference.

Storage and Serving

• Leftover brinjal curry can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stovetop or in the microwave before serving.
• Serve with rice or Indian breads like roti or naan.