Tangy Brinjal Curry
This tangy and flavorful dish combines tender brinjal with juicy tomatoes, onions, aromatic spices, and a hint of coriander. The ginger garlic paste adds a punch of flavor while curry leaves impart a delightful aroma. Perfect to be savored with steamed rice or warm parathas.
ingredients
- 4 medium-sized brinjals (eggplants), sliced
- 2 tomatoes, finely chopped
- 2 onions, thinly sliced
- 2 tablespoons ginger garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- Few curry leaves
- Fresh coriander leaves, for garnish
- Salt to taste
- 2 tablespoons vegetable oil
steps
- 1.
Heat oil in a pan and add mustard seeds. Once they splutter, add cumin seeds and curry leaves.
- 2.
Add sliced onions and sauté until golden brown. Then, add ginger garlic paste and cook until fragrant.
- 3.
Add turmeric, chili, coriander, cumin powders, and salt. Mix well.
- 4.
Add the sliced brinjal and cook until they turn tender.
- 5.
Next, add chopped tomatoes and cook until they soften.
- 6.
Sprinkle garam masala and stir gently.
- 7.
Garnish with fresh coriander leaves.
- 8.
Serve hot with rice or parathas.