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 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!