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South Indian Brinjal Curry

A family recipe since May 2008

Bright, fragrant and easy to make, this South Indian brinjal curry pairs mustard seeds and curry leaf aroma with a sharp green chili-ginger paste for a comforting side dish. Serve it warm with rice or roti for a simple weeknight meal.

35 min total4 servings

Ingredients

  • Brinjal (eggplant) - 4 whole
  • Onion - 1 whole
  • Tomato - 1 whole
  • Ginger - 1/2 piece
  • Green chili - 3 whole
  • Turmeric powder - 1/2 tsp
  • Red chili powder - 1/2 tsp
  • Curry leaves - 2 whole
  • Mustard seeds - 1 tsp
  • Salt, to taste
  • Oil
  • Water - 1 cup
  • Coconut milk (optional)

Instructions

  1. 1Trim the brinjals and cut them into small bite-sized pieces; set aside so they are ready to cook.
  2. 2Make a fine paste by blending the curry leaves, green chilies, and ginger with a splash of water until smooth, scraping down the sides as needed.
  3. 3Heat oil in a pan over medium heat, add the mustard seeds, and let them splutter and pop.
  4. 4Add the chopped onion and sauté until it turns brown and fragrant, which builds the curry's base flavor.
  5. 5Stir in the tomato and the green chili paste, and cook for 2-3 minutes until the tomato softens and the raw smell disappears.
  6. 6Add the brinjal pieces, turmeric powder, red chili powder, salt, and 1 cup of water, then mix well so the spices coat the vegetables evenly.
  7. 7Drizzle a little more oil over the curry, cover the pan, and cook until the brinjal is tender and cooked through.
  8. 8If you prefer a milder curry, stir in coconut milk at the end to taste and warm it through gently.
  9. 9Serve the curry warm with steamed rice or roti; optionally garnish with fresh coriander for a bright finish.

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