28 July 2008

Brinjal Curry

This is a super simple yet yummy recipe I got from a friend who had invited us for lunch when we had just moved here. She had made a lot of dishes and this was my absolute favourite. What's better, it uses only 4 main ingredients, not counting salt and oil! She also told me that this is an adaption of a SriLankan recipe.

If you love brinjal (also known as aubergine, kathrikka, ennagayi, in various languages), then this is a sure shot winner recipe.



What I Used:

Brinjal - 1 cup, chopped
Onions - 1 big, chopped
Red chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Gingelly oil (nallennai/sesame oil/til oil) - 3 tbsp
Curry leaves - 10
Salt - to taste
How I Made It:

1. Heat oil and add the chopped brinjals. Note that you have to use gingelly oil for this dish. Anything else will spoil the taste completely.

2. Fry till the pieces start breaking up and become a bit soft. At this stage, add the onions, turmeric powder, chilli powder, and curry leaves.

3. Let it cook for a good 20-25 minutes till the onions are fried and blended in with the brinjal. Add salt, mix well and fry for another 5 mins.

4. Remove from fire if you see that the curry is separating from the oil. That's when you know its done.

Serve with rice and some gravy.
You may also be interested in Kannadiga Brinjal Palya.

28 Comments:

Shreya said...

Hi Naga, awesome simple recipe.I make this, but use regular cooking oil, and usually add the onions first (just like any normal sabji). I am sure this tastes far better, the picture looks really great! will try this:-)

Arundathi said...

I do make it like this too - the gingelly oil is a must!

Sia said...

i love it :)

sra said...

I love it when the brinjal gets all squishy, i make this often but not with so much oil.

Nags said...

Is the oil too much? What do the others think? 3 tbsp was just my intuition but I guess it will come out well with lesser oil too. One thing is, the final dish didn't seem greasy at all. Check the pic and tell me :)

Rachel said...

I like it visually.....

Laavanya said...

I make the same thing too.. sometimes add sambar powder. Delicious and so very easy.

Nags said...

Adding sambhar powder is a lovely idea, laav. will surely try it next time.

easycrafts said...

Skipping the onions, my mom makes it the same way..

Mona said...

I love to have warm roti and brinjal curry for breakfasts. I too always add onions first as Shreya said. Looks delicious!

Fearless Kitchen said...

This looks great. I've been trying to find more interesting ways of using eggplant lately, and this looks delicious!

Cham said...

The curry looks yummy & simple :) Eggplant absorbs lots of oil, that is why we cannot notice! But oily food are delicious!

Mirchi said...
This post has been removed by the author.
Mirchi said...

ooooooo that looks sooo good. Great share! I love easy recipes like this one.

Lavi said...

WOW..WOW..

1st wow is for the comment box..

2nd is for the brinjal curry..iam a big fan of brinjal...got to try this soon..

notyet100 said...

LOOKS EASY ND YUM...

TBC said...

How simple is that! Wish I liked brinjal...any other vegetable would work too, I guess...

Haley said...

We'd like to invite you to participate in our July berry recipe contest. All competitors will be placed on our blogroll, and the winner will receive a fun prize! Please email me, haleyglasco@gmail.com, if you're interested. Feel free to check out our blog for more details: http://blog.keyingredient.com/2008/06/06/key-ingredient-cooks-kitchen-recipe-contest/

Thanks,
Haley
KI Blogger

A_and_N said...

Its one of my all-time faves man!

Aparna said...

I make this all the time, but my version has a bit of asafetida and a tsp of cumin powder.
I do use a little less oil, too.
But the preparation in your picture doesn't look oily.

Nags said...

following popular feedback, i am going to reduce the oil next time :D but i love gingelly oil and have always thought its not harmful for health at all!!

Sia said...

did i tell u how much i love the new blog look??? white is my fav colour

A_and_N said...

I love the way you havent added too many spices to bring out the taste of the nallennai and the brinjal. Excellent recipe :)

Vaishali said...

Simple and delicious recipe, Nags. Love how creamy the eggplant looks.

Nupur said...

I tried this recipe today and absolutely loved it. Thanks for sharing it!

keerthi said...

My mom just left the country and i mouthed off to appa that im gonna make brinjal curry tomorrow...this seems like the best solution for me THANKS!! :)

Nags said...

Adding sambhar powder is a lovely idea, laav. will surely try it next time.

Sia said...

i love it :)

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