Search for a Recipe

Loading...

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.


Tried & Tasted By Nagalakshmi V at 15:34
Labels: , ,

29 Comments:

  1. 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:-)
    ReplyDelete
  2. I do make it like this too - the gingelly oil is a must!
    ReplyDelete
  4. I love it when the brinjal gets all squishy, i make this often but not with so much oil.
    ReplyDelete
  5. 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 :)
    ReplyDelete
  7. I make the same thing too.. sometimes add sambar powder. Delicious and so very easy.
    ReplyDelete
  8. Adding sambhar powder is a lovely idea, laav. will surely try it next time.
    ReplyDelete
  9. Skipping the onions, my mom makes it the same way..
    ReplyDelete
  10. I love to have warm roti and brinjal curry for breakfasts. I too always add onions first as Shreya said. Looks delicious!
    ReplyDelete
  11. Fearless KitchenJul 28, 2008 07:43 AM
    This looks great. I've been trying to find more interesting ways of using eggplant lately, and this looks delicious!
    ReplyDelete
  12. The curry looks yummy & simple :) Eggplant absorbs lots of oil, that is why we cannot notice! But oily food are delicious!
    ReplyDelete
  13. This comment has been removed by the author.
    ReplyDelete
  14. ooooooo that looks sooo good. Great share! I love easy recipes like this one.
    ReplyDelete
  15. 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..
    ReplyDelete
  17. How simple is that! Wish I liked brinjal...any other vegetable would work too, I guess...
    ReplyDelete
  18. 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
    ReplyDelete
  19. Its one of my all-time faves man!
    ReplyDelete
  20. 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.
    ReplyDelete
  21. 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!!
    ReplyDelete
  22. did i tell u how much i love the new blog look??? white is my fav colour
    ReplyDelete
  23. I love the way you havent added too many spices to bring out the taste of the nallennai and the brinjal. Excellent recipe :)
    ReplyDelete
  24. Simple and delicious recipe, Nags. Love how creamy the eggplant looks.
    ReplyDelete
  25. I tried this recipe today and absolutely loved it. Thanks for sharing it!
    ReplyDelete
  26. 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!! :)
    ReplyDelete
  27. Adding sambhar powder is a lovely idea, laav. will surely try it next time.
    ReplyDelete
  29. I have no idea what is gingelly oil, is it the same as pure roasted sesame oil that is dark brown in colour?
    ReplyDelete

Thank you for your comments. I appreciate your thoughts and points of view.

Please don't leave hyperlinks to - your site, events on your site, or particular recipes in your site. When you leave a comment, its automatically linked to your site or profile. Thank you for understanding.

Subscribe to: Post Comments (Atom)

Copyright

All content in this website including text and pictures is copyrighted and belongs to me. If you need to use it or reproduce it, please ask first. Any unauthorized usage will constitute plagiarism.

Blog Archive

Search Recipes by Ingredients


  © Blogger templates The Professional Template by Ourblogtemplates.com 2008

Back to TOP