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    You are in: Home / Recipes / Brinjal (Eggplant) Curry Recipe
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    Brinjal (Eggplant) Curry

    Brinjal (Eggplant) Curry. Photo by ftepper

    1/2 Photos of Brinjal (Eggplant) Curry

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    30 mins

    30 mins

    KVasanth's Note:

    This aubergine bhaji recipe has won rave reviews from my South Indian in-laws, who have very discerning palates when it comes to authentic currys. This dish can either be used as a side dish, or as a vegetarian main dish. It's easy, delicious and a great way to introduce different veggies to your kids.

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    Units: US | Metric


    1. 1
      Cut the eggplants into 1-inch pieces- preferably keeping at least one side of each piece with the skin on.
    2. 2
      Put the eggplant pieces into a strainer and sprinkle liberally with salt. Place a small plate on top of the eggplant, and a weight on top of the plate- this process draws the excess water out of the eggplant, and it won't be overly salty. Leave for at least 30 minutes.
    3. 3
      Heat 1 1/2 tbsp oil in a heavy pan. When hot, add mustard seeds- they will start to pop in a few seconds. When they begin to pop, add the sliced onions, garlic and ginger. Turn the heat to medium, and cook until mixture is nicely browned.
    4. 4
      Add cayenne pepper, tumeric, garam masala and cumin to the onion mixture. 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.
    5. 5
      In a large skillet, heat 1 1/2 tbsp oil over moderate heat. Add eggplant pieces to the pan, and arrange in a single layer. Saute until all sides are brown and crisp.
    6. 6
      Once all eggplant pieces are browned, incorporate them into the sauce pan, making sure to cover all pieces with the sauce. Add lemon juice and salt.
    7. 7
      Cook gently until eggplant is cooked through (about 15-20 minutes). Stir occasionally (and very gently) and serve.

    Ratings & Reviews:

    • on January 05, 2009


      Yummy, yummy! I made this pretty much as written - except I used fresh chillies instead of cayenne, and to cut down on washing up I browned the aubergine in the same pan that I later used to make the sauce.

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    • on August 23, 2008


      This was so very good, the addition of the mustard seeds really added to the overall flavour. I used fresh hot peppers in lieu of the cayenne, and also threw in some tomatoes.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 15, 2014


      I've made this twice now, and I think it's quickly becoming a favorite. This second time, I didn't want to turn on the oven because it's hot outside, so I microwaved the cubed eggplant for 5 minutes (along with a carrot) to get the cooking started on it, then browned the vegetables in the same pan that I used to make the sauce.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Brinjal (Eggplant) Curry

    Serving Size: 1 (114 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 136.3
    Calories from Fat 95
    Total Fat 10.5 g
    Saturated Fat 2.0 g
    Cholesterol 0.0 mg
    Sodium 2061.5 mg
    Total Carbohydrate 10.5 g
    Dietary Fiber 3.6 g
    Sugars 3.9 g
    Protein 1.7 g

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