Brinjal Masala Curry- Eggplant Recipe
Brinjal Masala Curry is one of those dishes that is good for all seasons. In the Winter months, I like to cook it spicy and serve it over hot steaming rice. And in the Summer months, I tone down the spice and serve it with rotis. Either way, it is bursting with flavor in every bite and offers a wonderful compliment to Saaru recipe that I have posted in the past.
As frequently as I prepare this recipe, there is never a shortage of pictures. But this one time, I was able to get the Asian brinjals (smaller and fresher) that are just the right size for this recipe. So here are a few newer pictures.
How To make brinjal masala Curry
This dish has its origin in Karnataka, like most of my recipes. Its called "Pathrode Masala Palya" in the local dialect. Thanks to my mother-in-law for teaching me this recipe and since then, it is one of my favorite options when I cook eggplant.
The Brinjal (eggplant) is first roasted separately and then combined along with the coconut masala, giving it the special authentic touch. You have probably tried brinjal (eggplant) recipes with tomatoes and onion as the base.
This recipe with a coconut base is a unique one and one of my family favorite. I hope you will like this as much as we do. Check the recipe box for the detailed procedure.
Eggplant or Brinjal is a very low-calorie vegetable and has a healthy nutrition profile. It is very low in calories and fats but rich in soluble fiber content.
That's great news for weight watchers! There are several kinds when it comes to Eggplant and they all are a good fit for this recipe. Try it today and let me know if you like it.
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Old Picture of brinjal masala curry or sabzi
Brinjal Masala Curry - Eggplant Curry
- Wash the brinjal and chop it lengthwise and place them in a large bowl of water for about 10 minutes and drain the water.
- Drizzle the coconut oil in a pan over medium heat. When oil heats up, add the drained brinjal slices and saute them for 2 minutes.
- Add turmeric powder, tamarind, jaggery and salt and continue to saute, them for 2 more minutes and cover the lid.
- Meanwhile, blend the grated coconut with coriander seeds, cumin, rice, red chilies with ½ cup water to a fine consistency.
- Add the blended paste to sauteed Brinjal and cook for 10 minutes in low heat.
- Add tempering / seasoning: Place a pan over medium heat and add coconut oil.when oil heats up, add mustard seeds, Urad dal, red chilies fry until its sizzling. Then add to the curry. Brinjal Masala Curry is ready!
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