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 tasteHow 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 July 2008
Brinjal Curry
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28 Comments:
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:-)
I do make it like this too - the gingelly oil is a must!
i love it :)
I love it when the brinjal gets all squishy, i make this often but not with so much oil.
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 :)
I like it visually.....
I make the same thing too.. sometimes add sambar powder. Delicious and so very easy.
Adding sambhar powder is a lovely idea, laav. will surely try it next time.
Skipping the onions, my mom makes it the same way..
I love to have warm roti and brinjal curry for breakfasts. I too always add onions first as Shreya said. Looks delicious!
This looks great. I've been trying to find more interesting ways of using eggplant lately, and this looks delicious!
The curry looks yummy & simple :) Eggplant absorbs lots of oil, that is why we cannot notice! But oily food are delicious!
ooooooo that looks sooo good. Great share! I love easy recipes like this one.
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..
LOOKS EASY ND YUM...
How simple is that! Wish I liked brinjal...any other vegetable would work too, I guess...
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
Its one of my all-time faves man!
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.
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!!
did i tell u how much i love the new blog look??? white is my fav colour
I love the way you havent added too many spices to bring out the taste of the nallennai and the brinjal. Excellent recipe :)
Simple and delicious recipe, Nags. Love how creamy the eggplant looks.
I tried this recipe today and absolutely loved it. Thanks for sharing it!
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!! :)
Adding sambhar powder is a lovely idea, laav. will surely try it next time.
i love it :)
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