Egg Plant/ Brinjal Theeyal

Egg plant curry is a delicious rich aromatic curry that goes well with steamed rice, Basmati rice, paratha, roti or any Indian flat breads. 
  1. Brinjal-3 large or 5 small
  2. Oil
  3. Onion-2 nos
  4. Ginger garlic paste-1 bsp
  5. Tomato-1 no
  6. Turmeric powder- ½ tsp
  7. Chilly Powder-1 tsp
  8. Coriander powder-1 tsp
  9. Mustard seeds-1tsp
  10. Fenugreek seeds- a pinch
  11. Dry red chilly-2 nos
  12. Curry leaves-2 spring
  13. Tamarind juice- ½  cup
  14. Jaggery grated-2 tsp
  15. Salt-to taste
  • Make two or three diagonal slits on the egg plants.
  • Add two teaspoons of oil in a non-stick pan and sauté egg plants for about five minutes until cooked.
  • Take it out and keep aside.
  • Add a teaspoon of oil in to the same pan and sauté onion until transparent.
  • Add ginger , garlic and sauté for a minute.
  • Add all the powders flowed by chopped tomato pieces sauté until mashed well.
  • Switch off the flame and allow to cools down completely.
  • Blend it in to a smooth paste.
  • Heat a tablespoon of oil again and splutter mustard seeds.
  • Add fenugreek, dry red chilly and curry leaves.
  • Add the blended paste in to it.
  • Add tamarind juice and jaggery grated.
  • Cook for a minute and add egg plants and salt.
  • Cook for another 5 minutes until curry thickens and oil floats on the surface.
  • Serve hot with paratha or steamed rice.
Egg Plant/ Brinjal Theeyal Egg Plant/ Brinjal Theeyal Reviewed by Fejna Em on 23:29 Rating: 5
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