Brinjal Curry (Indian Eggplant)

Name: Brinjal Curry (Indian Eggplant)
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Cuisine: Indian
Ingredients: 20-22 small, round or egg-shaped eggplant a little larger than a golf ball (3 to 3 1/2 lbs) ( like Indian eggplant, Thai Eggplant, Fairy Tale, Raavayya, Japanese White Egg, Ratna, Rhim Jhim, etc.); 2-3 tablespoons coconut oil, or ghee; 4 tablespoons dry lentil dahl (split lentils- red , yellow or orange) or use ural dahl (split white lentil dahl), or yellow mung dahl ( split mung beans); 5 dried whole red chilies ( like Indian Curd Chilies or Chile de Arbol); 4 tablespoons garam masala; 2 tablespoons coriander seeds; 1/2 teaspoon ground turmeric; 1/4 teaspoon ground black pepper; 4 fat garlic cloves; 3 inches ginger, sliced thin; 1 cup (fresh) grated coconut (easy to find in the frozen section at the Asian market); 2 teaspoons salt; 1/2 cup water; 4 tablespoons tamarind paste; 2 tablespoons brown sugar; 2 cups water or veggie broth; 2 tablespoons or ghee, or coconut oil; 1 tablespoon mustard seeds; 1/2 teaspoon asafoetida (hing powder); 1/4 cup curry leaves (fresh, or use frozen); 1 large onion, thinly sliced; 1 cup tomato, diced

Instructions

Prep:30minCook:1h 15min

A flavorful recipe for Brinjal Curry (Indian Eggplant) gently simmered in a fragrant Masala Sauce until meltingly tender. Serve with Indian-style Basmati Rice and naan bread for a delicious vegetarian/ vegan Indian-inspired meal.

Updated at: Sun, 16 Mar 2025 14:36:29 GMT