Nellore Brinjal Curry Recipe

A curry made with roasted brinjal in a coconut, onion and spice masala. This delicious brinjal recipe has a perfect blend of roasted brinjal simmered along with fresh roasted masala in a onion and coconut curry. The Nellor Brinjal Fry goes well along with a hot bowl of rice topped with ghee or along with Puri or Parotta.

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Nellore Brinjal Curry
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Ingredients for Nellore Brinjal Curry Recipe

  • As required Ingredients to roast brinjal
  • 1 tablespoon Sesame oil
  • 10 No.s Brinjals quartered
  • 1/2 teaspoon Mustard seeds
  • 2 sprig Curry leaf torn
  • 1 teaspoon Turmeric powder
  • 1 teaspoon Salt
  • As required Ingredients for masala
  • 1 tablespoon Chana dal
  • 1 tablespoon Coriander seeds
  • 4 No.s Dry red chilly
  • 1 tablespoon Oil
  • 2 No.s Onions thinly sliced
  • 1/4 cup Coconut freshly grated

Directions: Nellore Brinjal Curry Recipe

step 1

  • STEP 1.In a preheated pan add 1tbsp sesame oil and ½ tsp mustard seeds. When seeds crackle add 2 sprigs curry leaf roughly torn. Stir for a few minutes.

step 2

  • STEP 1.Then add quartered brinjals, 1 tsp turmeric powder and 1 tsp salt. Mix well and saute for 4 to 5 minutes on medium heat.

step 3

  • STEP 1.Cover the pan and allow the brinjals to cook in its own moisture, stirring intermittently. After about 5 to 7 minutes brinjal will be soft and easily breaks in half when pressed with the spoon. Keep the pan aside.

step 4

  • STEP 1.For the masala dry roast 1tbsp chana dal, 1 tbsp coriander seeds, and 4 dry red chillies in a pan on medium heat. To avoid burning,stir continuously and roast for about 4 minutes till the chana dal is light brown and crisp. Transfer toa bowl and keep aside.

step 5

  • STEP 1.In the same pan add 1tbsp spoon oil and 2 onions thinly sliced. Saute on medium heat for 3 to 4 minutes till onions turn soft and light brown. They do not need to fully caramelise.

step 6

  • STEP 1.When onions are turning brown add ¼ cup of freshly grated coconut and saute for a few minutes till there is the aroma of slightly roasted coconut. Turn off the heat.

step 7

  • STEP 1.In the small jar of the mixer grinder, put the roasted chana, coriander seeds, red chillies along with the onion and coconut mixture. Blend to make a smooth paste using ¼ cup water.

step 8

  • STEP 1.Next put the brinjal pan back on the heat, drizzle 1 tsp oil over the top of the brinjals and add the ground cooked masala. Stir well to combine. If the masala is too thick add a little water to reduce thickness. Taste for salt and add if needed. Add ¼ cup water to get a gravy consistency. Cover and simmer for 5 minutes. The masala will thicken. Turn off the heat. Brinjal curry is ready.
Nutrition
value
572
calories per serving
37 g Fat13 g Protein47 g Carbs13 g FiberOther

Current Totals

  • Fat
    37g
  • Protein
    13g
  • Carbs
    47g
  • Fiber
    13g

MacroNutrients

  • Carbs
    47g
  • Protein
    13g
  • Fiber
    13g

Fats

  • Fat
    37g

Vitamins & Minerals

  • Calcium
    325mg
  • Iron
    8mg
  • Vitamin A
    606mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    149mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    37mg
  • Vitamin E
    4mg
  • Copper
    < 1mcg
  • Magnesium
    149mg
  • Manganese
    2mg
  • Phosphorus
    287mg
  • Selenium
    13mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp