Hi, buddies. How are you all doing? I’m going to provide you with all the brinjal veggie recipes today. This dish is really tasty and simple to prepare.
I doubt that any of you have ever made or consumed brinjal curry the way I do.
It’s quite delicious, so if you haven’t tried it yet, give it a try.
You may serve this with naan, paratha, or roti once you’ve made it. Although I prepared this veggie without any gravy, you are welcome to do it that way as well.
It may be prepared for breakfast in the morning or even dinner at night. Let us know what ingredients are needed to make it first, and then we’ll learn how to make it.
4
servings5
minutes15
minutes20
minutesYou’ve probably made and had brinjal curry, but have you ever considered that, in the event that the delectable version doesn’t live up to your expectations? If so, why not try it now? It’s been highly acclaimed, so why not get started?
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Ingredients
Brinjal – 500 grams
Potato – 2 (medium size)
Onion – 2 (finely chopped)
Coriander leaves – 2 tbsp
Tomato – 2 (finely chopped)
Garlic ginger paste – 1 teaspoon
Fennel powder – 1 tsp
Curd – ½ cup
Turmeric powder – 1 tsp
Coriander powder – ½ teaspoon
Garam masala powder – 1 tsp
Chilli powder – 1 tsp (as per your taste)
Kashmir red chilli powder – 1 tsp
Salt – as per taste
Long – 4
Black pepper – 4
Bay leaves – 2
Cumin – 1 tsp
Kasuri Methi – 1 tsp
Directions
- Before preparing the brinjal and potatoes curry, give them a good wash.
- The potatoes should now be peeled and sliced into thick chunks.
- In the same manner, we will also chop the brinjal into large pieces.
- Now finely chop the tomato and onion. Next, create the garlic-ginger paste. Finally, whip the curd and set it aside.
- Next, grab a pan, light a gas hob and place the pan on the hob. Add the mustard oil to the pan as soon as it heats up and make sure the oil is heated through.
- Now, place the potato pieces in the oil and cook them until they turn golden. Continue cooking the potato pieces until they are cooked through to a temperature of 80%. After removing the potatoes, we will add more oil to the leftover oil, add the brinjal, and slightly soften it. This makes the brinjal veggie incredibly delicious.
- Now top up the same oil with a little extra. As soon as the oil begins to shimmer, add the entire spices and cumin seeds. Once the mixture begins to crackle, add the bay leaves and the onion right away.
- Add the garlic and ginger paste to the onion when it has softened to a light golden colour.
- After these two ingredients have cooked for two minutes, add the tomatoes, season with salt, and simmer everything for another two minutes over a medium heat.
- Next, add the spices: coriander, turmeric, chilli, and fennel powders; mix everything together while lowering the heat to a simmer and adding the whipped curd. Finally, add ½ cup of water.
- After cooking for two minutes, add the Kasuri Methi and mash it with your hands.
- Blend well and heat until the spices begin to release their oil.
- Add a little water to the masala as soon as it begins to release oil. Since I’m cooking a dry veggie, I haven’t put too much water—I’ve added just a ½ cup.
- After cooking for two minutes, add the Kasuri Methi and mash it with your hands.
- Blend well and heat until the spices begin to release their oil.
- Add a little water to the masala as soon as it begins to release oil. Since I’m cooking a dry veggie, I haven’t put too much water—I’ve added just a ½ cup.
- It’s now time to serve our delectable hot brinjal potato curry.
Notes
- Please let me know in the comment section how you liked my recipe. If you have any questions about it, feel free to ask; I’m always here to help.
Did you make this recipe?
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