How To make Eggplant Curry
4 lg Eggplants, peeled & cubed
2 ts Salt
2 lg Onions, chopped
2 ea Garlic cloves, crushed
4 tb Oil
1 ts Cumin seeds, crushed
1 ts Coriander
3 ea Cardamom pods
2 ts Ginger, grated
1/2 ts Turmeric
1 ts Salt
2 ea Chili peppers, crushed
3 lg Potatoes, chopped
1 ea Tomato, peeled & chopped
1 ts Tomato paste
Sprinkle eggplant pieces with salt & set aside for 6 to 8 minutes. Meanwhile in a large skillet, saute onions & garlic in the oil until golden, stirring & ensuring that it's not scorching. Add all the spices & peppers & stir-fry a couple of minutes. Squeeze eggplant pieces to get rid of excess moisture. Dump the pieces into the pot. Stir until they become limp & slightly golden. Add more oil if necessary Add the potatoes & let them brown on all sides. When potatoes are somewhat tender, but still fork resistant, add tomatoes, paste & 1 1/2 c water. Stir, bring to a boil, reduce heat & simmer until vegetables are tender but not mushy. The sauce should be thick, like syrup. If too thin, simmer a little longer. Serve over rice.
How To make Eggplant Curry's Videos
South Indian Eggplant Curry
South Indian eggplant curry is easy to make vegan curry, full of amazing flavors! It has intense smoky flavors from eggplants roasted in pan.
Prep Time: 10 minutes
Cook Time: 45 minutes
Servings: 4 servings
Ingredients List:
1 lb eggplant (brinjal or aubergine) (400 grams)
¼ teaspoon turmeric powder
1 teaspoon Kosher salt
2 tablespoon vegetable oil (canola oil)
Curry Sauce-
1 tablespoon vegetable oil (canola oil)
1 onion, thinly sliced
½ cup tomato pulp (or tomato passata)
1 serrano peppers (optional), use with seeds if you want extra heat
1 tablespoon ginger, minced
1 tablespoon garlic, minced fine
1 sprig curry leaves
1 cup water (plus extra as needed)
Kosher salt to taste
¼ cup coconut milk, thick full cream
Spice Powders –
¼ teaspoon turmeric powder
½ teaspoon of chili powder (cayenne pepper) – use more if you like to increase heat
2 teaspoon cumin powder
3 teaspoon coriander powder
For useful tips more details on the recipe, click on detailed recipe link shared below.
Detailed Recipe Link -
Baingan ka Bharta (Smoky Eggplant Curry)
This curry is one of my all time favourites. Believe it or not, I wasn't a big eggplant fan growing up, but somehow my mom was able to convince me with this one.
It is creamy, smokey, and tangy with just the right amount of heat. Pair it with some hot Rotis/Chapathis/Naan and you're good to go :D
Expand the box to see the full recipe below :)
I hope you enjoy this video :)
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INGREDIENTS
2 Large Eggplants, cut lengthwise down the middle
2 tbsp, Canola Oil
2 tbsp, Ghee
1 large Onion, finely chopped
1/2 tbsp, Garam Masala
1 tsp, Cayenne Chilli Powder
1 tsp, Coriander Powder
4 cloves Garlic, finely chopped
2 inches Ginger, finely chopped
3 large Tomatoes, chopped
Salt to taste
Fresh chopped Coriander to garnish
METHOD
Place Eggplant flesh side down on a lined baking tray. Place under broiler and cook until charred and flesh has softened.
Remove from broiler, and scoop out flesh with a spoon onto a cutting board. Roughly chop and transfer to a bowl.
Heat Canola Oil and Ghee on medium-high heat. Add Onions and cook until softened and slightly golden. Add Garam Masala, Chilli and Coriander Powders and sauté for 15 seconds or until fragrant. Add Garlic and Ginger, and sauté for an additional 15 seconds until softened and fragrant.
Add Tomatoes, and cook for 10-15 minutes until they have completely softened, and their raw flavour has cooked out. The tomatoes should be saucy and take on a deeper burnt orange colour, with the fat of the ghee and oil rising to the surface.
Then add Eggplant and salt to taste. Cook for an additional 5 minutes.
Remove from heat and garnish with fresh chopped Coriander. Serve alongside hot chapatis. enjoy! :)
MUSIC
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Eggplant Curry Recipe
Hi Guys, today I’ll show you How to Make Eggplant Curry with just a few ingredients. This is a tasty and easy vegetarian recipe. Eggplant Curry is wonderful served over rice or with any kind of bread. Ingredients:
Eggplant 500 g 1 lb
Onion 200 g 7 oz
Tomato 200 g 7 oz
Minced Ginger 2 tsps
Minced Garlic 3 cloves
1 or 2 green chiles
Cumin Seeds 1 tsp
Ground coriander 2 tsps
Ground Turmeric 1/4 tsp
Garam Masala 1 tsp
Oil few tblsps
Salt 1 tsp or more to taste
I hope you try this recipe and let me know what you think in the comments below. Share this video and subscribe for more delicious recipes. I’ll see you next time, thanks for watching :)
Brinjal Masala Curry | Brinjal Recipes | Masala Curry | Eggplant Recipe
Brinjal Masala Curry | Brinjal Recipes | Masala Curry
#Brinjalmasalacurry #BrinjalRecipes #MasalaCurry #HomeCooking #SideDishRecipes
#VegSidedishRecipes
Here is the link to Amazon HomeCooking Store where I have curated products that I use and are similar to what I use for your reference and purchase
TO MAKE MASALA PASTE
OIL - 1 TBSP(Buy:
CORIANDER SEEDS - 1 TBSP(Buy:
CUMIN SEEDS - 1 TSP(Buy:
SHALLOTS - 6 NOS
GARLIC CLOVES - 6 NOS
SLICED GINGER - 1 PIECE
GREEN CHILLI - 2 NOS
RED CHILLI - 6 NOS(Buy:
PEPPERCORNS - 1 TSP(Buy:
CHOPPED TOMATO - 2 NOS
GRATED COCONUT - 1/2 CUP
WATER
SALT(Buy:
TO MAKE BRINJAL MASALA CURRY
BRINJAL - 1/2 KG
OIL - 2 TBSP(Buy:
CINNAMON(Buy:
CLOVES(Buy:
CURRY LEAVES
TURMERIC POWDER - 1/2 TSP(Buy:
CHILLI POWDER - 2 TSP(Buy:
CHOPPED CORIANDER LEAVES
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A Ventuno Production : food eggplant recipe
Eggplant Curry - South Indian
This curry is not for the faint hearted! Eggplant stars in this strong flavoured curry, roasted rather than fried for a healthier yet equally delicious (high temp does the trick here), then simmered in an intensely spiced curry sauce so it sucks up the flavour and partially collapses to create a big pot of juicy (delicious) mush.
Incidentally vegan (as much of South Indian food is). See recipe notes for subs for the harder to find spices.
HEALTHY - 250 calories for a generous serving!
Brinjal Masala Curry/ Baingan Masala/ Brinjal Gravy
#BrinjalMasala #BrinjalCurry #BrinjalRecipes
Brinjal Masala
Ingredients
Oil – 3 tbl spoon
Brinjal – 250 grams
Pepper – ¼ teaspoon
Onion – 1
Ginger garlic paste – 1 teaspoon
Tomato – 1
Chili powder – 1 teaspoon
Coriander powder – 1 teaspoon
Garam masala – ½ teaspoon
Turmeric powder
Curd – 2 tbl spoon
Salt
Coriander leaves