If you love brinjal (also known as aubergine, kathrikka, ennagayi, in various languages), then this is a sure shot winner recipe.
Ingredients:
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.
I have no idea what is gingelly oil, is it the same as pure roasted sesame oil that is dark brown in colour?
i love it 🙂
Adding sambhar powder is a lovely idea, laav. will surely try it next time.
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!! 🙂
I tried this recipe today and absolutely loved it. Thanks for sharing it!
I love the way you havent added too many spices to bring out the taste of the nallennai and the brinjal. Excellent recipe 🙂
did i tell u how much i love the new blog look??? white is my fav colour
Simple and delicious recipe, Nags. Love how creamy the eggplant looks.
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 😀 but i love gingelly oil and have always thought its not harmful for health at all!!
Its one of my all-time faves man!
How simple is that! Wish I liked brinjal…any other vegetable would work too, I guess…
LOOKS EASY ND YUM…
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..
ooooooo that looks sooo good. Great share! I love easy recipes like this one.
The curry looks yummy & simple 🙂 Eggplant absorbs lots of oil, that is why we cannot notice! But oily food are delicious!
Skipping the onions, my mom makes it the same way..
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Haley
KI Blogger
I make the same thing too.. sometimes add sambar powder. Delicious and so very easy.
I like it visually…..
I love it when the brinjal gets all squishy, i make this often but not with so much oil.
i love it 🙂
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:-)
This looks great. I’ve been trying to find more interesting ways of using eggplant lately, and this looks delicious!
I love to have warm roti and brinjal curry for breakfasts. I too always add onions first as Shreya said. Looks delicious!
Adding sambhar powder is a lovely idea, laav. will surely try it next time.
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 do make it like this too – the gingelly oil is a must!