Let’s understand how to prepare a brinjal vegetable that everyone will enjoy.
You’ve probably cooked and eaten brinjal many times, but you’ve probably never eaten it this way. You really should give this veggie a try; you’ll love it.
It’s incredibly simple to make, and I used only a small amount of homemade spices to make it taste even better. However, I added a secret ingredient to it that increased the flavour—I’ll tell you about it later in the post. I’ll tell you.
This veggie may be cooked and served with naan, paratha, or roti.
So let’s figure out how to get there quickly.
4
servings10
minutes10
minutes20
minutesMany people dislike brinjal but trust me when I say that if you cook it this way and give it to them once, they will love it.
So why delay? Together, let’s discover how to succeed.
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Ingredients
Brinjal – 500 grams
Tomato – 2 (large pieces)
Onion – 2 finely chopped
Garlic Ginger Paste – 1 tbsp
Peanut powder – 1 small bowl
Coriander powder – 1 tsp
Red chilli – ½ tsp
Kashmiri red chilli – ½ tsp
Turmeric – ½ tsp
Salt – as per taste
Garam masala powder – ½ tsp
Cumin powder – ½ teaspoon
Mustard oil – 1 bowl
Water – as per requirement
Directions
- Brindal must first be well-cleaned and washed before making curry.
- Next, cut two or three incisions in the middle of the brinjal, checking to make sure there are no worms within. Remember not to cut the stalk or detach the brinjal from it. Continue cutting until the dent is reached.
- Now heat up a pan with mustard oil in it. Once the oil is heated, place the brinjal inside, cover it with a lid, and cook, turning it occasionally to ensure that the brinjal is cooked all the way through. After 5 minutes, remove the brinjal from the dish.
- Now heat the remaining oil in the same pan and add a bit more. Once the oil is heated, add one large cardamom, two bay leaves, and one spoonful of cumin and gently cook. Add diced onion to it as soon as it begins to fry.
- Add the onion and fry until just starting to soften. Add the garlic and ginger paste to the onion as soon as it starts to soften.
- We are going to add spices to the garlic and ginger mixture after we have been cooking it for 30 seconds.
- I’ve used red chilli powder, turmeric powder, and Kashmiri red chilli powder among other spices.
- We’re going to add tomatoes now. In order to ensure that the tomatoes soften rapidly, we will also add salt to them.
- Now, place a lid on the tomatoes and cook them over medium heat for 7 to 8 minutes, opening the lid occasionally to cook the tomatoes without letting the bottom scorch. You may dilute this masala with a little water if it appears too dry.
- Now stir in the powdered toasted peanuts. Sauté all of these ingredients until the oil is released from the spices. Water is added when the spices begin to release oil or when oil begins to accumulate on the edges.
- I used a glass of water for this, but you may use whatever water that works for you.
- The fried brinjal should only be added after the water has been added. Simmer for five to seven minutes with a lid on the pan.
- Next, remove the cover, give it a quick spin, and cook it for a further five minutes. We will switch off the burner after the gravy is ready, garnish it with green coriander and serve it.
- Now that our brinjal curry tastes great, it’s time to serve.
Notes
- You can omit the peanut powder or substitute it with fennel powder if you don’t have any.
Did you make this recipe?
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