Easiest Way to Make Yummy Masala Brinjal Curry

Masala Brinjal Curry. Check the taste of baingan masala curry and if required add some more salt or red chili powder or garam masala powder. Serve brinjal masala with paratha or phulka or steamed rice or saffron rice or veg biryani or matar pulao or cumin rice. A flavorful recipe for Brinjal Curry (Indian Eggplant) gently simmered in a fragrant Masala sauce until meltingly tender.

It is a unique Andhra based Indian dish and is savored by vegetarian food lovers. An easy boiling technique is used to make this brinjal curry. Brinjal Curry or Eggplant Masala is an absolutely tempting vegetarian dish, coated with a thick gravy, teeming with spices and tamarind. You can have Masala Brinjal Curry using 12 ingredients and 3 steps. Here is how you cook it.

Ingredients of Masala Brinjal Curry

1. It's 3-4 of Brinjals.
2. It's 2 of Green chillies.
3. Prepare 1 of Onion.
4. You need 1 spoon of roasted coriander seeds.
5. You need few of Curry leaves.
6. Prepare as per taste of Chilli powder.
7. Prepare pinch of turmeric powder.
8. Prepare some of coriander leaves.
9. You need to taste of Salt.
10. Prepare 2 cloves of garlic pods.
11. You need 2-3 spoons of roasted peanuts.
12. It's 1 tsp of Mustard and cumin seeds.

You will love the spicy, tangy gravy, that tastes like a pleasing South Indian fish curry. Baingan masala is a popular Indian vegetarian recipe made with Eggplants/Brinjals/Aubergines and spices. It is also known as Brinjal/ Eggplant/ Aubergine gravy/curry or Masala Baingan. Add cayenne pepper, tumeric, garam masala and cumin to the onion mixture.

Masala Brinjal Curry step by step

1. Roast peanuts, coriander seeds and grind it with soaked tamarind and keep the paste aside..
2. Keep the pan on the stove with flame, once the pan heats put oil, once the oil heats, put mustard seeds, cumin seeds, curry leaves, green chilli and garlic..
3. Add sliced onion into it, put salt, turmeric, once the onion becomes brown, put sliced brinjal. Close it with lid and keep in medium flame for 4 minutes. Open the lid, put chilli powder, mix the peanut paste and saute for 2- 3 minutes. Turn off the flame, garnish with coriander leaves and serve hot with pulka/chapati..

Cook spices for a few minutes, then add water and tomato paste, and reduce heat to low. Let the sauce cook gently, but don't allow it to become dry. Eggplant curry makes an awesome vegetarian main course or side dish for any Indian meal. Big flavours of onion, garlic, ginger and spice. And that lush restaurant style sauce.