Brinjal Curry/ Baingan/ Eggplant gravy is a delicious vegetarian dish usually served with plain rice, chapati, and biryani. It is a very famous South Indian curry, made with very simple ingredients but the flavor is so rich that it can be served in any function along with biryani.
Brinjal/Kathirikai Gravy Recipe For Chapathi, Rice & Biryani
- 2 tbsp Oil
- 1/4 tbsp Mustard Seed
- 1/4 tbsp Cumin/jeera
- 5 to 6 tbsp brinjal/eggplant/baingan (sliced)
- 2 Medium Onions
- 2 Medium Tomato
- 1 Green chili
- 1 tbsp Ginger garlic paste
- 1/2 to 1 tbsp Red chili powder
- 1/8 tbsp Turmeric powder
- Coriander leaves
- Salt to taste
- Heat oil in a pot and some mustard, cumin and let it splutter
and dd green chili and fry for 2 to 5 seconds
- Add curry leaves and fry for few minutes
- Add chopped onions and cook for a few minutes till its golden
- Add ginger-garlic paste and saute it for few minutes
- Now, add the chopped tomatoes and cook till its soft and mushy
- Add red chili, turmeric, and salt (as per taste) and stir well
- Cook till the oil gets separated from the masala
- Now add the vertically cut brinjal and saute them in the masala for few minutes
- Add half a cup of water and mix well
- Bring it to boil and gravy consistency and add chopped coriander leaves
- Turn off the heat and serve hot
Brinjal Gravy is ready to serve!
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