Easy Eggplant Curry Recipe Village Style | Indian Brinjal Curry
This eggplant curry is an easy-to-make tangy and spicy vegan curry recipe prepared using simple ingredients from your kitchen in less than 30 minutes. A unique South Indian village-style eggplant curry.
Servings: 4
Calories: 162kcal
Equipment
Ingredients
- 10 Thai eggplant Mattu gulla or baby eggplants
- 1 to 2 tablespoon Coconut oil Vegetable oil
- 1 teaspoon Mustard seeds
- 1 tablespoon Red chile powder
- Tamarind small lemon-sized ball
- 1 teaspoon Jaggery or Sugar adjust to taste
- 1 cup Water approx
- Salt to taste
- 1 tablespoon Coriander leaves or Cilantro optional
Instructions
Preparation
- Add water and a ball of tamarind to a small pan and bring it to a nice boil. Once the tamarind softens, squeeze to extract the juice and discard any seeds. This might take about 5 to 8 minutes. Keep this aside.Tamarind, 1 cup Water
- Cut off the stem of the eggplant and make four slits in them and wash them once. Keep this aside.10 Thai eggplant
Making of spicy eggplant curry.
- Heat oil in a non-stick pan. Add mustard seeds; when they start to splutter, add the red chile powder and saute for 1 to 2 minutes till the rawness goes off.1 to 2 tablespoon Coconut oil, 1 teaspoon Mustard seeds, 1 tablespoon Red chile powder
- Add the tamarind water, eggplants, salt to taste, and sugar, and bring it to a nice boil.1 teaspoon Jaggery or Sugar, Salt
- Flip the eggplants, switch the flame to low, cover with the lid, and cook it for about 10 - 15 minutes or till the eggplant is cooked and the flavors are combined.
Notes
- Vary the amount of red chile powder and tamarind as per your taste.
- You can substitute jaggery with sugar or brown sugar.
- If you have larger eggplants, cut them into cubes and use them in the recipe.
- Make sure you use fresh eggplants or brinjals from the market. The longer they sit, the bitter they taste.
- You can slit and add the brinjals to salted water to avoid any discoloration and from turning bitter until you are ready to use.
Nutrition
Calories: 162kcal | Carbohydrates: 34g | Protein: 6g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 29mg | Potassium: 1334mg | Fiber: 18g | Sugar: 20g | Vitamin A: 432IU | Vitamin C: 13mg | Calcium: 57mg | Iron: 2mg