Brinjal-Tomato Curry With Curd Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add cumin seeds, mustard seeds, and curry leaves. Let them splutter.
• STEP 2.Add chopped onions and sauté until golden brown. Then add ginger-garlic paste and cook for a minute.
• STEP 3.Add chopped brinjal and tomatoes. Cook until they are soft and mushy.
• STEP 4.In a separate bowl, whisk yogurt with turmeric powder, red chili powder, and salt. Add this mixture to the pan and cook for a few minutes.
• STEP 5.Garnish with coriander leaves and serve hot with rice or roti.

Cooking Tips

• Choose small and firm brinjals for better taste and texture.
• You can adjust the spice level according to your preference by adding more or less red chili powder.
• If you prefer a thicker curry, you can reduce the amount of yogurt used.

Storage and Serving

• Leftover curry can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry before serving and adjust the consistency with a little water if needed.
• Serve the Brinjal-Tomato Curry With Curd as a main course with steamed rice or as a side dish with roti or naan.