Brinjal Curry For Chapathi, Rice, Poori – Easy Brinjal/Eggplant/Aubergine & Tomato Curry South Indian Style Recipe
Brinjal curry for chapathi, rice and poori using brinjal, tomatoes and spices is very easy to make and it is very delicious too.
Brinjal curry tastes the best when you can lightly fry the brinjal and then its cooked just enough without being mushy.
It is important that the eggplants/brinjals must be cooked completely, since the under cooked brinjals have a slightly rubbery texture which won’t taste good in curries.
At the same time, it is important to make sure that the eggplants/brinjals are not overcooked or mushy as the stage of being cooked to over cooked and being mushy can happen too soon while cooking eggplants.
An exception to this is while preparing dishes like Punjabi style baingan bharta or any curry or dish where the eggplant should be cooked very well and we use the pulp to make the curry, so in those dishes the eggplants or brinjals have to be cooked really well. But when you prepare brinjal curry where you want to enjoy the slices of brinjals as it is, its important to cook the brinjals just right and not overcooked for the best texture and flavors.
By lightly frying the eggplant slices in little oil in the beginning and then cooking the brinjals just enough along with tomatoes and spices will give you the best eggplant/brinjal curry for chapathi.
Just make sure the eggplant/brinjal slices are cooked well as the rubbery texture won’t taste very nice in the curry and the awesome combination of brinjals (eggplants), tomatoes and spices can’t go wrong!
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You can also try this eggplant capsicum curry for chapathi and rice which is a similar recipe using brinjals/eggplants
So here is how you can easily and quickly make a delicious tomato brinjal curry for chapathi and rice following this very easy South Indian style tomato brinjal curry recipe.
Easy Tomato Brinjal Curry For Chapathi & Rice Recipe Below
- eggplants 2 large
- tomatoes 3 large use more if tomatoes are small sized
- water 4 cups
- oil as needed to lightly fry the eggplant
- extra coconut oil 1 tablespoon
- salt as needed
- turmeric powder 1 teaspoon
- red chili powder 1 teaspoon
- cumin seeds powder 1/2 teaspoon
- coriander powder 2 to 3 tablespoons
- garam masala powder 1 teaspoon
- black peppercorns 1 tablespoon
- garlic crushed 2 to 3 cloves
- green chilies 2 to 3 sliced
- curry leaves a few
- Wash and slice the eggplants as little long and thick slices, and add this sliced eggplants to a large pan.
- Add enough oil, garlic, green chilies and salt, mix well and lightly fry the eggplant slices in the oil (you do not need to deep fry the eggplants, just coat with enough oil and lightly stir fry).
- Add the water, turmeric powder, cumin seeds powder and red chili powder also to the pan, mix everything well and bring the mixture to a boil.
- Once the mixture starts boiling, reduce the heat to low and simmer in low heat for about 2 to 3 minutes or until the eggplants are almost tender.
- Meanwhile wash and chop the tomatoes also in slightly thick and long slices, add the tomato slices also to the pan.
- Stir everything well, cover and cook in medium heat for about 6 to 8 minutes or until the eggplants are cooked and tender and the tomatoes are also lightly cooked.
- Open the pan, add the remaining spices - coriander powder, garam masala powder and black peppercorns, stir well and simmer in low heat for 2 minutes.
- Finally add the extra 1 tablespoon of coconut oil and curry leaves, mix well and cook for 1 more minute and the delicious eggplant tomato curry is ready to be served! Enjoy the yummy brinjal/eggplant tomato curry with rice, chapathi or poori as you wish!
You may also make a South Indian Kerala style seasoning in the beginning of making the curry or you can make it separately in a different pan and add it to the prepared curry if you wish.
To make the Kerala style seasoning, heat one tablespoon of coconut oil in a pan, add one teaspoon of brown mustard seeds and when the mustard seeds splutter, add 4 to 5 dry red chilies and few fresh curry leaves and fry for a few seconds and the simple and delicious Kerala style seasoning for curry is ready. If you are preparing this seasoning, you can skip adding the extra coconut oil and curry leaves at the end of the preparation of the curry which is there in the instructions.
While making this brinjal curry, I didn't soak the eggplants in water in advance to get rid of any bitterness and it turned out fine. However, if you are concerned about the slight bitterness of the brinjal, you can soak the sliced brinjal in some salt water (maybe mixed with a little turmeric too) for about 15 minutes of time, then clean the slices by gently squeezing the water and seeds out and discard the water used for soaking, which will help with getting rid of any slight bitterness the eggplants may have.
Make sure to remove any water or moisture content from the brinjal slices before adding the oil for your safety.
Nutrition facts given below are approximate values.
Hope you found this post on easy tomato brinjal curry recipe helpful in making easy and delicious brinjal curry for chapathi, poori and rice.