Eggplant Curry

  • Brinjal-3-4(Cut into medium size pieces)/you could just slit them and leave the tail intact
  • Ginger+Garlic+coriander leaves-ground into a coarse paste.
  • Green chilli-5(as rqd)
  • Yoghurt-1 cup(Give a quick whisk)
  • Aamchoor/DryMangoPowder-1tbsp(reduce it if the yoghurt is too sour)
  • Turmeric powder-1/2tsp
  • Fennel powder-1tsp

For Seasoning/Tempering

  • Cumin-1/4tsp
  • Shah zeera-1/4 tsp
  • Fenugreek seeds-1/2tsp
  • Dry red chillies-3
  • Mustard seeds-1tsp
  • Curry leaves-2 sprigs
  • Oil-as rqd
  • Salt-as rqd


Mix together ginger-garlic-coriander paste,tumeric powder,fennel powder,aamchoor and salt.

Now marinate brinjal in this paste 15-20 mts.

Heat oil in a wok for deep frying. Deep fry the brinjal (Alternativel you could shallow fry as well).

Now In a wok heat 2tbsp of oil. Add all the seasoning ingredients. Now add the left over marinade into it.Fry it till you get that aroma of ginger and garlic.

Now add the fried Brinjal into it.Fry it for some till till it mix well with the seasoning ingredients.

Now finally add the whisked curd slowly.Lower the flame..Cook for a minute or two.

Serve Hot.

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