Brindaal curry is frequently disliked by people, particularly when it is prepared without onion or garlic.
However, if you prepare brinjal curry without using onion or garlic, it will still taste great and be enjoyed by everybody.
This approach is a little different, but it’s still quite simple to prepare, and you can make it using items you already have in your house without having to order anything from outside.
Serve it with paratha, naan, roti, or even chapati. Just a little (a new approach) of preparation—I’ve already boiled the potatoes and brinjal. It just takes ten minutes to create as a result.
So let us know how to make it.
4
servings5
minutes15
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minutesEven if you have had brinjal curry in a variety of ways, I doubt you could have created a dish as tasty without the addition of onion and garlic.
This vegetable may be made quickly and easily in a matter of minutes with this revolutionary approach. So give it a try and let us know in the comment section how you feel about the dish. I’m hoping this dish will be a hit with you.
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Ingredients
Brinjal – 2 (cut into thick pieces)
Potatoes – 4 (cut into thick pieces)
Tomato – 2
Ginger – 1 inch (grated)
Whole red chilli – 2
Red chilli powder – 1 tsp
Coriander powder-1 teaspoon
Coriander leaves – 2 teaspoons
Salt – ½ tsp
Green chilli – 3 (slit from the middle)
Turmeric powder – 1 tsp
Mustard oil – 4 teaspoons
Bay leaf – 1
Cumin – 1 tsp
Kasuri Methi – 1 teaspoon
Garam masala powder – ½ tsp
Desi ghee – 1 teaspoon
Homemade cream – 2 spoons
Directions
- Peel and chop the potatoes and brinjal into thick pieces before making the curry.
- Both items should be well cleaned, dried with a cotton cloth, and set away.
- Add the mustard oil to the pan and cook it over medium heat now, on the opposite side.
- First, place the brinjal in heated oil until it becomes brown on both sides, then remove it onto a platter.
- After that, add the potatoes to the pan with the remaining oil and cook them until they are golden brown on both sides. Then, remove them to the same platter.
- Add the green chillies, bay leaves, and cumin seeds now, and gently cook. Asafoetida is added after it has been gently roasted and gives this veggie a wonderful flavour. Don’t omit it altogether.
- After frying everything for a few seconds till it starts to smell like khus, we’ll add the tomatoes and ginger and continue to fry for a minute.
- The spices will be added one minute after the salt and turmeric have been added, and then we will add all the other spices, saving the garam masala for last.
- All of the spices will be fried until the oil begins to separate. We’ll add the fried potatoes and brinjal as soon as the oil begins to show above the seasonings.
- Now thoroughly combine everything with the seasonings. After cooking it for two minutes over a flame with a cover on, take it off, and stir in the handmade cream and Kasuri methi.
- Finally, add the coriander leaves and garam masala. Stir everything thoroughly and cook for 1 minute, covered, so that the flavour of everything seeps into the vegetable (potato brinjal).
- Now extinguish the gas and remove it in a ball.
- It’s now time to serve our spicy curry of potatoes and brinjal sans onion.
Did you make this recipe?
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